Lemon Sponge Pudding Cake

Prep Time: 15 mins | Cook Time: 35 mins | Course: Dessert | Servings: 8 

Intense lemon layers of sponge and pudding will make your mouth both water and be very happy. This amazing recipe creates its own layers while it cooks…magical. Inspired and barely adapted from James McNair in his Custards, Mousses & Puddings book. I also love making this in the slow cooker. Directions for both are included. 

¼ cup butter, softened (a bit more for the baking dish)

1 cup sugar

2 tsp lemon zest

3 eggs, separated

Pinch of salt

¼ cup flour

1 ¼ cups milk

½ cup lemon juice

Fresh berries, for garnish

Preheat oven to 350* and butter an 8” square baking pan. Beat the butter, sugar and lemon zest in a stand mixer until the mixture is light and fluffy. Add in egg yolks, salt, flour, milk and lemon juice.

In a clean bowl whip the egg whites to stiff peaks. Fold into the batter ⅓ of egg whites at a time to lighten the batter, careful not to deflate the eggs by over mixing. Spread in the prepared pan. Place the baking dish in a larger glass baking dish or a large skillet and place in the oven. Pour enough hot water (not boiling) in the larger container to come halfway up the side of the baking dish. Bake for about 35 minutes. The top of the cake will be lightly set and browned. Serve warm with fresh berries.

Slow cooker directions: Butter the slow cooker and spread batter evenly. Cover and cook on low for 2-3 hours. Serve warm with fresh berries.