Everyone’s back yard lemon tree is now producing a plentiful supply of deliciously tart lemons and we are all looking for great recipes to showcase the lovely bright citrus flavour.
I love the zingy taste of lemon, so refreshing. It reminds me of Italy in summer. We visited Italy while on a Mediterranean Cruise a few years ago and we loved the lemon growing region of the Amalfi Coast. We enjoyed a beautiful tour of this area walking around exploring, eating the local food, sampling limoncello and searching out the cutest souvenirs- invariably lemon themed. One day we had lunch high up on a cliff under grape vines with a fantastic bay view. The next day we lunched in a medieval village square by the wharf in one of the cute towns of Cinque de Terre- we enjoyed Trofie pasta with Ligurian basil pesto. It must have been the most delicious pasta I have ever tasted!
I love sweet dishes with a lemon flavour… particularly when it is a cake with a syrupy sauce served hot and topped with a dollop of ice cream, yoghurt or custard… there is just nothing like it.
This recipe makes a lovely light spongy cake with a thick sauce which is not too sweet and it has an intense lemon flavour. I must admit that I doubled the amount of lemon rind both in the sponge and in the sauce because I love lemon soo much but I would only recommend doing this if you are sure you will like, really like a big lemon hit.
It sounds odd to pour boiling water over a cake batter but it just works. Pop it all in the oven and the cake puffs up through the sauce and turns lightly golden brown when fully cooked- at the same time leaving a delicious sauce on the bottom.
I love seeing your creations, so if you bake this please tag @life.with.janet on Instagram so I am notified 💕
- 1 cup self raising flour
- 1/2 cup caster sugar
- 1 tsp grated lemon rind
- 2 Tbsp melted butter
- 1/2 tsp vanilla extract
- 1/2 cup milk
- 1/3 cup caster sugar
- 1 tsp grated lemon rind
- 1 cup boiling water
- 1/2 cup lemon juice
Pre heat oven to 180°C.
To make the pudding batter: sift flour and a pinch of salt together, add the sugar, grated lemon rind and mix well. Stir in the melted butter, vanilla and milk.
Turn this mixture into a greased oven proof dish with deep sides.
To make the sauce: sprinkle the sugar and lemon rind over the pudding mix.
Combine the boiling water and lemon juice and carefully pour over the mixture in the dish.
Bake for 30-40 minutes.
Let the pudding stand for a few minutes before serving.
I used the juice from the two lemons I had grated the rind from plus one more lemon- total of juice from 3 lemons
It appears to be easier to add the liquid if you pour it onto the back of a spoon laid across the pudding.