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Pudding and cake in one! When baked and cooked, this ever-so-simple batter magically separates into a light, lemony sponge cake on top of buttery lemon curd.
Lemon Pudding Cake
3 lemons (or 1 1/2 limes)
1/4 cup (1/2 stick) unsalted
butter, melted
1 1/2 cups plain yoghurt
1 1/4 cups sugar
3 large eggs
1/4 cup all-purpose flour
METHOD
1. Preheat the oven to 325 degrees. Grease a 1-quart casserole.
2. Using a grater, grate the zest of 1 lemon. In a food processor, mix the melted butter and lemon zest until combined.
3. Squeeze the juice from the 3 lemons and strain into the butter mixture. Add the yoghurt, sugar, eggs and flour and process for 3 minutes.
4. Pour the batter into the prepared casserole and bake for 50 minutes, or until lightly golden around the edges and springs back when touched. Transfer the casserole to a wire rack and let the cake cool slightly. Serve warm.
Serves 4 to 6.
Lemon Pudding Cake
3 lemons (or 1 1/2 limes)
1/4 cup (1/2 stick) unsalted
butter, melted
1 1/2 cups plain yoghurt
1 1/4 cups sugar
3 large eggs
1/4 cup all-purpose flour
METHOD
1. Preheat the oven to 325 degrees. Grease a 1-quart casserole.
2. Using a grater, grate the zest of 1 lemon. In a food processor, mix the melted butter and lemon zest until combined.
3. Squeeze the juice from the 3 lemons and strain into the butter mixture. Add the yoghurt, sugar, eggs and flour and process for 3 minutes.
4. Pour the batter into the prepared casserole and bake for 50 minutes, or until lightly golden around the edges and springs back when touched. Transfer the casserole to a wire rack and let the cake cool slightly. Serve warm.
Serves 4 to 6.
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