Lemon Pudding Cake

 This is officially the last recipe for lemon week:)  I loved this cake!  I loved it so much I think it will be my Easter dessert this year.  It is so light and fluffy with a surprise at the bottom...pudding!  You are just making a simple cake batter, but it doesn't cook on the bottom...it just turns into pudding.  It is fabulous!

 See the ooey-gooey pudding?  Yum.  You must make some homemade whipping cream and then crush some raspberries on top.  The raspberries are totally optional...but I think it needs that extra little flavor.  The original recipe is from Martha Stewart, but the added raspberries came from here.

Lemon Pudding Cake

Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 c. sugar
1 tsp. vanilla
2 TBS flour
2-3 tsp. grated lemon zest, 1 lemon
1/4 c. fresh lemon juice
1 c. milk
1/4 tsp. salt
powdered sugar, for dusting

Preheat oven to 350 degrees.  Set a kettle of water to boil.  Butter six 6-oz. custard cups and place in a dish towel lined baking dish or roasting pan.

In a large bowl, whisk egg yolks, vanilla and sugar until light; whisk in flour.  Gradually whisk in lemon juice, then milk and zest.

With an electric mixer, beat egg whites and salt until soft peaks form.  Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).

Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups.  Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes.  Serve slightly warm or at room temperature, dusted with powdered sugar.

**I added crushed up frozen raspberries to the batter.  If you do this,sure you DECREASE your milk by at least 2 TBS.

Whipping Cream

1 c. heavy cream
1/4 c. sugar
1 tsp. vanilla

Start whipping the cream and gradually add the sugar and vanilla.  Whip until it has the right consistency for whipping cream!

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