Lemon pudding “cakes” are actually a cross between a pudding and a light, airy souffle-like cake. In the following recipe, you simply cream butter and sugar, and then add egg yolks, lemon juice and zest along with milk and a small amount of flour. Finally, you fold in beaten egg whites, and bake until the batter is set. When done, the pudding cakes seem to divide into two distinct layers, an airy cake-like layer on top and a dense rich pudding one on the bottom. They are heaven to eat either warm, at room temperature, or chilled. Continue reading →