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For the Lemon Sauce

  • 1 1/4 cups sugar
  • pinch salt
  • 2 Tbsp corn starch
  • 3 egg yolks
  • juice of 2 large lemons. Remove the zest from both lemons before juicing them. Half the zest will go to the sauce, and half will go in the cake.
  • zest of one large lemon, very finely minced
  • 1 1/2 cups water
  • 4 Tbsp butter, not margarine

For the Lemon Cake

  • 1/3 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • zest of one large lemon, finely minced
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 cup milk


To prepare the lemon sauce

  1. In a small saucepan, combine the sugar, salt, and cornstarch.
  2. While still off the heat, whisk in the egg yolks.
  3. Add the lemon juice, zest, and water and place over medium-low heat.
  4. Bring this mixture to a boil stirring constantly. I find that a silicone spatula best for this because you can continuously scrape the entire bottom of the pan, making sure that the sauce thickens evenly and doesn’t stick or burn.
  5. Once it is boiling, continue to boil for one minute, then take it off the heat and stir in the butter, a tablespoon at a time, until smooth.
  6. Pour into an ungreased 8 cup casserole dish or a pan of similar size about 4 inches deep.
  7. Set aside while you prepare the cake batter

To prepare the lemon cake batter

  1. Preheat oven to 350 degrees F.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the egg and beat well.
  4. Beat in the vanilla extract and lemon zest.
  5. Sift together the flour and baking powder.
  6. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. In general, I add the dry ingredients in 3 portions and the milk in 2 additions.
  7. Drop the batter by rounded tablespoons, closely together, all over the surface of the lemon sauce.
  8. Once all the batter is in the dish, you can gently smooth out the batter’s surface with the back of a tablespoon.
  9. Bake in the preheated oven for 40-45 minutes or until a wooden toothpick inserted into the center comes put clean.
  10. Let the pudding sit for about 15minutes to cool down slightly and let the sauce thicken a little.
  11. Serve in cereal-sized bowls or dessert dishes.

Adapted from Rock Recipies