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
- In a small saucepan, combine the sugar, salt, and cornstarch.
- While still off the heat, whisk in the egg yolks.
- Add the lemon juice, zest, and water and place over medium-low heat.
- 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.
- 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.
- Pour into an ungreased 8 cup casserole dish or a pan of similar size about 4 inches deep.
- Set aside while you prepare the cake batter
To prepare the lemon cake batter
- Preheat oven to 350 degrees F.
- Cream together the butter and sugar until light and fluffy.
- Add the egg and beat well.
- Beat in the vanilla extract and lemon zest.
- Sift together the flour and baking powder.
- 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.
- Drop the batter by rounded tablespoons, closely together, all over the surface of the lemon sauce.
- Once all the batter is in the dish, you can gently smooth out the batter’s surface with the back of a tablespoon.
- Bake in the preheated oven for 40-45 minutes or until a wooden toothpick inserted into the center comes put clean.
- Let the pudding sit for about 15minutes to cool down slightly and let the sauce thicken a little.
- Serve in cereal-sized bowls or dessert dishes.
Adapted from Rock Recipies