For dessert, Minoo shared this delicious Lemon Pudding Cake recipe at the South Arm Cooking Club for seniors. The recipe somehow did not turn out as it should be as there is a confusion in translating the recipe from metric weight to cup. Nevertheless, I like this slightly cakey recipe.
The Lemon Pudding Cake is light and lemony. It is a great finish to a meal.
- 1/4 cup butter
- 3/4 cup sugar (better if you have vanilla sugar)
- grated rind and juice of 1 lemon
- 2 large eggs, separated
- 1 1/4 cups self-raising flour (we used all-purpose flour)
- 285 ml milk
Serves 4 to 6
This Post Has 3 Comments
So the recipe you provided will turn out the cakey version of the cake like the first picture? And with the same recipe minus the 1 cup of flour will produce the other version of the recipe like the last picture? Just want to make sure because this dessert sounds great and I would like to try both versions sometime =) Thanks!
Hi Martha, yes, this recipe yields 2 different types of texture depending on how much flour is used.
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