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Well, here we are in day 246 of quarantine (I'm not sure, but I think that's right) and the weather is warming up! Warm weather means I want to start making lemon dishes. Lemon says warm weather and sunshine doesn't it? When the weather is warm I just want that tart sweet tang of lemon in dessert form.
We had a few lemons that I needed to use up, and so I decided to make this delicious lemon pudding cake.
I had a little baker helper with me.
She loved helping me juice the lemons. I also was trying to show her how to separate yolks from whites and on the first egg the yolk broke and a small amount got into the whites. No good! I tossed the yolk into the other bowl to use it for the custard, but I had to toss the egg white.
So I started again and I didn't want to have one random egg yolk left over so I threw it into the mix. It didn't hurt the recipe at all.
So, I just thought you should know that even if you make a baking mistake it can still all work out.
Also, don't you love her cute apron? My mom showed you how to make it here.
If you have any extra lemons these lemon pudding cakes are the perfect way to use them! The lemon sponge topping is light and airy, and the lemon pudding underneath is creamy and tangy. It's a perfect taste sensation!
Top your lemon pudding cakes with a sprinkling of powdered sugar, and fresh berries if you have any!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!