Maybe you’ve had a lemon pudding cake before. If you have, you already know how amazing they are: baked in a cute little ramekin with a water bath like crème brulee, tangy and creamy like lemon curd, and topped with a delicious and light lemon cake. I guess you could call this the original trifle, given its layers and depth (only that the preparation is a whole lot simpler for lemon pudding cakes). And maybe the comparisons that I’ve written makes it sound like this is a super rich, calorie-ridden dessert, but don’t worry, this is definitely not the case!
Some versions of lemon pudding cake are made needlessly rich and loaded with sugar, but this recipe limits unhealthy ingredients to a minimum while taste and flavor are kept to a max!
This recipe is from Lighten Up, Y’all by Virginia Willis, where all the recipes are made with both taste and health in mind. It features classic Southern recipes that most people consider too unhealthy for everyday consumption (like macaroni and cheese, potato gratin, or grits) and spins them around to make them lighter. (more…)