It’s Memorial Day here in the U.S. and our family just returned from our annual church camping trip across Kachemak Bay that marks the end of the school year and the unofficial beginning of summer. Although long sleeves and pants were still in order, with temps around the 50’s, the sun was shining brightly for about 18 hours a day, dancing off the water and burning our noses.
I have a food crush on pudding cakes. You pour one fluffy batter into a baking dish and when it comes out of the oven, it’s two glorious layers – an airy cake layer on top and a creamy custard on the bottom. The lemon version is tart and summery, almost effervescent. I’ve posted a similar recipe in the past using Meyer lemons and baking it in individual ramekins. However, I love the homespun, not-so-refined, family-style version baked in a larger dish. I dusted the cake with powdered sugar while warm (just because it looks beautiful) and scooped it into bowls where every portion was devoured and seconds were requested. It was so perfect a dessert in my estimation that I’ve seriously considered making it again in the same week. That never happens. It’s also fantastic and refreshing served cold, if you’re able to restrain yourself long enough to wait for it to chill.