When I was a kid, my mom used to make a chocolate “float cake” – an old recipe that called for you to mix all the ingredients together, put the batter in a sheet pan and pour hot water over it all. That sounds like a disaster waiting to happen, but when you baked the cake, the water made a thick pudding under a delicious chocolate cake.
Since then, I’ve acquired a recipe for a lemon pudding cake that’s made differently than my old chocolate favorite but, like it, has pudding, albeit a lightly delicate lemon flavored one, under an almost angel food-like cake. While it’s delicious in hot summer months, especially with a dollop of whipped cream on the side, it’s equally tasty in winter when you bring it right out of the oven and serve it nice and warm.
I also like this recipe because it calls for ingredients you probably have on hand, allowing you to whip up a yummy dessert on the spur of the moment. If you like lemon pie, you’ll love this cake!
LEMON CAKE-TOP PUDDING
1/4 cup sliced natural almonds (optional)
4 large eggs, separated
1 cup sugar
3 tablespoons margarine, softened
3 tablespoons all-purpose flour
1/8 teaspoon salt
1/3 cup freshly squeezed lemon juice
1 cup reduced fat or low-fat milk
Grated peel of 1/2 lemon
Preheat oven to 325 degrees and coat the inside of a 1 1/2-quart glass casserole dish with butter-flavored nonstick cooking spray. Sprinkle almonds (if used) over bottom of casserole dish.
In a medium bowl, beat egg whites with an electric mixer at high speed until soft peaks form. Gradually add 1/4 cup sugar, beating until medium-stiff peaks form; set aside.
With same beaters, in small bowl, beat egg yolks well; add margarine and rest of sugar and beat thoroughly. Add flour, salt and lemon juice; beat well. Stir in milk and lemon peel until blended.
Stir in 1/3 of the egg white mixture and then gently fold in remaining egg white mixture. Pour batter into prepared casserole over almonds.
Place casserole dish in shallow baking pan filled with 1 inch of hot water. Bake, uncovered, for 50 to 55 minutes, or until golden brown and top springs back when lightly touched with finger.
Carefully remove the casserole dish from water and let set for 20-25 minutes. Serve warm or chilled. If chilled, you may like to add a dollop of whipped cream or whipped topping. For added garnish, you can place a thin slice of lemon on top. Makes 6 to 8 servings.
Note: I’ve used whole milk with this before and it worked just as well. The low-fat milk is suggested to cut calories and fat content.
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Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
