Lemon Sponge Pudding Cake

Name: Lemon Sponge Pudding Cake
Yield: Makes 6 servings
Ingredients: ⅛ teaspoon salt; Confectioners’ sugar; ¼ cup (2 lemons) lemon juice; 3 tablespoons butter, melted and cooled; ¼ cup all-purpose flour; 1 cup 2% milk; ¾ cup sugar; 3 large eggs, separated

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Scandinavian Classic Baking

By Pat Sinclair

Published 2011

About

A friend in college served me this pudding-like cake when I went to her house to babysit and it instantly became a favorite. It’s a combination of a soufflé and a thick creamy sauce, but much easier to make.

Ingredients

3 large eggs, separated
1 cup 2% milk
¼ cup (2

Cake
Dessert
Vegetarian
Scandinavia

Method

Heat the oven to 350° F.

Generously butter a 1½ quart casserole or 9" × 9" baking dish. Sprinkle with sugar.

Beat the egg yolks in a medium bowl with a whisk until well blended. Stir in the milk and lemon juice.

Combine the sugar, flour and salt in a small bowl

Ingredients

Method

Photos