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.
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 6servings
Ingredients
2eggsseparated
Zest and juice of 1 lemon
⅔cupwhole milk
1cupsugar
¼cupall-purpose flour
¼teaspoonsalt
For the Coulis:
15ouncescanned dark sweet cherries
2teaspoonssugar
Instructions
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.
Beat the egg whites until stiff peaks form. Set aside.
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.
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.
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.
Bake 45 to 50 minutes. 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.