Lemon Pudding Cake
Tracy E. Carman
Mary Englebreit's Sweet Treats Dessert Cookbook - Pg 76
1/4 cup (1/2 stick) unsalted butter, melted
3 lemons
1 1/2 cups plain yogurt
1 1/4 cups sugar
3 large eggs
1/4 cup all-purpose flour
Preheat the oven to 350 degrees F. Grease a 1-quart casserole.
Using a grater, grate the zest of 1 lemon. In a food processor, mix the melted butter and lemon zest until combined.
Squeeze the juice from the 3 lemons and strain into the butter mixture. Add the yogurt, sugar, eggs, and flour and process for 3 minutes.
Pour the batter into the prepared casserole and bake for 50 minutes, or until lightly golden around the edges and springs back when touched. Transfer
the casserole to a wire rack and let the cake cool slightly. Serve warm.
Serves: 4 to 6
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