Lemon Pudding Cake with Cherry Coulis

by Lana Stuart on August 13, 2013 · 14 comments

Lemon Pudding Cake with Cherry Coulis

As you all know, I just love a good vintage recipe. Actually, I pretty much like all recipes, but the old ones just appeal to me in a different way. It’s the nostalgia, I suppose. I’ll sometimes get out my old Betty Crocker and Good Housekeeping cookbooks just to read for entertainment. Sure, some of the recipes are out of date and not really interesting to contemporary audiences, but those old cookbooks are treasure troves of deliciousness. Great old recipes like Mushrooms Royale, Rumaki, Spiedini, and Parmesan Fans. And those are just from the appetizers section.

I was perusing my copy of the 1969 Betty Crocker Cookbook recently when I came across this old gem of a recipe. This lemon pudding cake is one of those that magically separates into two layers while cooking. You mix everything together, pop it in the oven and when it’s done you have a light layer of cake on top of a luscious lemon pudding. Over the years I had forgotten about this old recipe so it was almost like finding an old friend again.

This delightful recipe takes about 20 minutes to put together with a baking time of 50 minutes.  Mix one up when you start dinner and it will be ready just in time for dessert. I hope you enjoy getting acquainted with this old friend of mine. I’ve also included links to some of her “cousins” at the end of the post :-)

Preheat the oven to 350 degrees and put a kettle of water on the stove to heat while you proceed with the recipe.

Beating egg whites for Lemon Pudding Cake

Beat the egg whites until stiff peaks form. Set aside.

Beat the egg yolks for Lemon Pudding Cake

Use a whisk to beat the egg yolks until thick and pale yellow in color. Now why did I beat the egg yolks in a yellow bowl so that you can’t see what they really look like? Duh. Probably because it was the first one I reached in the cabinet. Anyway – they’re in there. And they’re pale yellow and thick :-)

Mixing Lemon Pudding Cake

Blend in the lemon zest, lemon juice, and milk. Add the sugar, flour, and salt. Whisk until smooth.

Add a small amount of the egg whites to the egg yolk mixture. Beat until incorporated. Fold the egg yolk mixture into the beaten whites just until combined. Do not overmix.

Lemon Pudding Cake ready for the oven

Pour into an ungreased 1-quart casserole. Set the casserole dish in a larger pan and pour in boiling water until it comes about 1-inch up the sides of the casserole dish.

Lemon Pudding Cake out of the oven

Bake 45 to 50 minutes. Now, don’t be concerned if the top of the cake cracks like mine did in the photo above. This is normal. As the cake cools, it will collapse a bit and that crack will close right up. Besides, I serve it with that side down anyway :-)

Serve warm or cool with cherry coulis.

To make the coulis:  Empty the can of cherries along with the liquid into the bowl of a food processor or a blender. Add the sugar. Process or blend until the cherries are a fine puree. Strain through a fine sieve, discarding any solids.

I have to admit that I originally planned to serve a classic raspberry coulis with this. However, when I started to make my coulis, I found that my raspberries had passed the point of usability. So I went to the pantry to see what I might have on hand that I could use. One can of cherries and a couple of spoonfuls of sugar later and I had this gorgeous, delicious cherry coulis.

Enjoy!

Lemon Pudding Cake with Cherry Coulis

Rating: 51

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 6 servings

Lemon Pudding Cake with Cherry Coulis

This old-fashioned cake makes its own lemon pudding topping while baking. Serve with a sweet-tart cherry coulis for a dessert treat any time of year.

Ingredients

  • 2 eggs, separated
  • Zest and juice of 1 lemon
  • 2/3 cup whole milk
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp. salt
  • For the Coulis:
  • 1 15 oz. can dark, sweet cherries
  • 2 tsp. sugar

Instructions

  1. Heat the oven to 350 degrees. Set a kettle of water on the stove to come to the boil while you proceed with the recipe.
  2. Beat the egg whites until stiff peaks form. Set aside.
  3. Use a whisk to beat the egg yolks until thick and pale yellow in color. Blend in the lemon zest, lemon juice, and milk. Add the sugar, flour, and salt. Whisk until smooth.
  4. Add a small amount of the egg whites to the egg yolk mixture. Beat until incorporated. Fold the egg yolk mixture into the beaten whites just until combined. Do not overmix.
  5. Pour into an ungreased 1-quart casserole. Set the casserole dish in a larger pan and pour in boiling water until it comes about 1-inch up the sides of the casserole dish.
  6. Bake 45 to 50 minutes. Serve warm or cool with cherry coulis.
  7. To make the coulis: Empty the can of cherries along with the liquid into the bowl of a food processor or a blender. Add the sugar. Process or blend until the cherries are a fine puree. Strain through a fine sieve, discarding any solids.

Notes

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

http://www.lanascooking.com/2013/08/13/lemon-pudding-cake-with-cherry-coulis/

Other pudding cake recipes you might enjoy from around the internet:

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{ 14 comments… read them below or add one }

1 Neena August 13, 2013 at 2:56 pm

Oh I’ll bet that this is delicious. I will definitely make this.
Better yet , you can make it the next time that you visit.

Reply

2 Lana Stuart August 13, 2013 at 10:17 pm

Daddy would have loved this! It’s really lemon-y.

Reply

3 Mona August 13, 2013 at 3:50 pm

oh my goodness…..can I come and live with you? wish I liked to cook..your recipes almost make me miss being in the kitchen….almost..
but I do love your blog…
Love, Mona

Reply

4 Lana Stuart August 13, 2013 at 10:19 pm

Thanks, Mona :-)

Reply

5 Maria August 14, 2013 at 9:43 am

I love lemon desserts! This looks perfect!

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6 Brenda @ a farmgirl's dabbles August 14, 2013 at 10:17 am

I absolutely LOVE all your vintage recipes, your site and recipes always bring a smile. My girls are crazy for lemon, I need to make this for them. Just printed it off!!

Reply

7 Lana Stuart August 14, 2013 at 9:04 pm

Thank you so much, Brenda! I do hope you’ll try this one and I really hope your girls enjoy it!

Reply

8 Miss P August 15, 2013 at 8:30 am

That looks delicious. Wonder what it would be like with a different flavor profile, say warm spices and apple coulis for fall?

Miss P

Reply

9 Lana Stuart August 15, 2013 at 9:26 pm

I don’t know, but it’s worth a try! I’ll let you know how it turns out.

Reply

10 Kristen August 15, 2013 at 10:52 am

What a delicious, vintage recipe, Lana! My mom is a huge lemon fan… I think I’ll make this for her when I see her again!

Reply

11 Lana Stuart August 15, 2013 at 9:27 pm

Thanks, Kristen. I’d love to know how your mom likes it!

Reply

12 Barbara | Creative Culinary August 16, 2013 at 4:21 pm

You know I love me some vintage…heck I am vintage; so this is right up my lemon loving self…with a cherry on top. :)

Reply

13 Lana Stuart August 16, 2013 at 8:57 pm

Me too, Barb. Vintage is just…well, it’s just fun!

Reply

14 Terra August 24, 2013 at 9:35 pm

Ummmm….yes please! Love how the pudding cake looks, it is a bowl of happiness! This recipe is gorgeous! Hugs, Terra

Reply

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