Tuesday, March 18, 2008

Easy Lemon Pudding Cake

You may remember that I made a lemon pudding cake a while ago that was really tasty but a bit complicated to make. Well, now I return with an equally tasty but far easier recipe. I have been experimenting over the last week or so (working my way through the discount lemons we bought) trying to get the right texture to the cake and right consistency to the pudding. So if you like a sweet but tangy dessert then this is the cake for you.


INGREDIENTS
Cake
- 1 cup flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup soy milk
- 2 tbsp vegetable oil
- 2 tbsp lemon zest
- juice of 1 lemon

Sauce
- 1 cup sugar
- 1/4 cup flour
- 1 cup boiling water
- juice of 2 lemons

METHOD
Preheat oven to 350 degrees. Get water boiling in a kettle
1. Whisk together flour, sugar, powder, soda, and salt in a bowl. In a smaller bowl, whisk together soy milk, oil, zest, and lemon juice. Add to flour and stir with a spoon until just mixed. Pour into a 8 x 8 pan and spread evenly.
2. Whisk together sugar and flour, then sprinkle evenly over batter.
3. Pour boiling water and lemon juice over top. Do not stir.
4. Bake for 40-45 mins, until top is golden and cake is cooked through.

22 comments:

wikberg said...

Oooh, this looks so easy and delicious! Nothing better than lemon dessert.

Sharon R said...

mmmmm... recipes using lemons or limes are my favorite and this looks really good. The photography is beautiful and I like that this recipe doesn't look really fussy. I could easily make this one on a busy work night.

Hanni said...

My mom's friend makes delicious lemon bars but she makes it from a bisquick mix which is loaded with bad stuff. I am so glad to see this recipe posted. can't wait to try it!

Vegan Dad said...

This recipe is kind of like lemon bars meet lemon pudding cake, so it satifies two cravings!

jenna said...

Hi! Just wanted to tell you how much i love your blog! I just found it yesterday via happy herbivore and spent about an hour this morning reading through all your old posts. What lucky kids you have that they are growing up in such a healthy household! I am pretty new to the whole vegan thing (can't fully call myself a vegan but its a gradual adjustment for me) and your recipes are so inspiring. Thanks! I have a blog as well if your bored and want some extra reading material: www.eatliverun.com

Keep up the good work!

keeta said...

Yum, that cake looks awesome! It's definitely going on my to-do list. :D

Vegan Dad said...

Keeta,

I like the sound of your to do list.
1. Make cake.
2. Eat cake.

Anonymous said...

I made this between classes today when I was in need of a sweet fix. It only took 10-15 minutes to make and turned out delicious.

BlueKarma said...

I made this last evening for our change-of-season celebration dinner. I added blueberries to it. Delicious, but the berries made the pudding a shocking violet almost throughout. I also made it in a cast iron skillet. I just had the skillet in the oven while it was preheating, then added the batter to it.

I've enjoyed your blog for quite some time. Keep up the good work!

Robin F said...

Hi,

I just wanted to say I made this last night and served it with blueberries and it is delicious and easy too!

Anonymous said...

I made this for Easter dessert because we wanted something springy and easy. It turned out delicious and so easy! Even my husband the confirmed chocolate lover liked it. This is a keeper.

Alexis said...

I made this on Sunday and it turned out really YUMMY and was very easy aside from so much zesting being fairly labor-intensive. I'd never heard of pudding cake before you mention it but I loved it and it was fun to watch the cake float over the pudding. Thanks for this recipe!

Vegan Dad said...

Alexis,
I am not sure if there is a proper way to zest a lemon, but I just use the fine part of a cheese grater. Two lemons can be zested in about 1 minute.

Flo said...

This is a yummy cake, indeed. Served it at a birthday party for my husband tonight and it was a hit. Great for my son who is allergic to eggs and milk. Thank you for inventing it and posting it!

LegoAndy said...

I modified this recipe by using 3/4 cup of turbinado sugar or natural cane sugar or sugar in the raw and 1 cup of walnuts.

The turbinado sugar gives a nice slightly crunchy texture. Nuts improve the flavor.

Everybody loved the cake on the vegan potluck.

blackbroom said...

I made this unbelievably good pudding for my non-vegan family and they all demanded second and third helpings.

Jenny said...

I made this tonight. The color is a little odd--more like lemon curd than lemon bars--but the flavor was wonderful. I love your pudding cake recipes!

Ben Garland said...

Made this one twice now. Absolutely delicious!!!

Peggy said...

I just made this over the weekend and it is fabulous. Just sinfully yummy. Thanks!!

Tara said...

I really wanted to make use of the beautiful lemons on our tree this year...this pudding is fantastic, it has so much zing to it and keeps you warm inside for at least an hour afterwards!

D Kay said...

I tried this recipe this weekend. It's great, but sure looks weird going in the oven. I used a sugar substitute, but that's all I changed and it worked out just great. I made it twice just so I could get photos of what went in the oven and what came out.

Bea said...

I made this last night when we had friends over for dinner. It was gorgeous!! I'll definitely be making this - many times! Thank you, Vegan Dad!!!