A light and refreshing desert with a pudding like texture and a crunchy crust. This cake is easy to make.
Right now my lemon trees are full of lemons. I have been picking them as soon as they are ripe and sharing them with friends and neighbors. Actually, my lemon trees are a hedge along the driveway in front of my garage facing a busy street. Often people take some, which I usually don't mind until last year when someone came and picked all my lemons. I was not a happy camper because these lemons are my treasure and I take pride in caring for them. My favorite are the Meyer’s lemons with their thin aromatic peel and fleshy fruit that is sweeter than others. They are a cross between a lemon and a mandarin or orange. Frank Nicholas Meyer, an employee of the United States Department of Agriculture, brought a plant in 1908 from China.
Wouldn't you know, it was Alice Waters of Chez Panisse in Berkeley who made it popular in the 1990s.
Wouldn't you know, it was Alice Waters of Chez Panisse in Berkeley who made it popular in the 1990s.
I have a jar of preserved lemons in my fridge and a bowl of lemons on my kitchen counter. When I run out of my own lemons, I get some from a mature tree in my neighbor, Josephine’s, garden. She graciously shares them with me. The recipe I'm going to share with you comes from Deborah Madison's cookbook The Savory Way. This one, in addition to her Greens cookbook, have recipes from her days as a chef at Greens, a wonderful vegetarian restaurant near the waterfront at Fort Mason in San Francisco. This restaurant was a pioneer of the farm-to-table movement almost 30 years ago. Anyway, I have used these two cookbooks for many years and they have never failed me. I have made this lemon pudding cake many times and always get rave reviews. It is easy to make and has a sweet and lemony flavor. I serve it with some fruit, like raspberries or blueberries, and sometimes with a dollop of whipped cream.
Here are some more desserts using lemons . Click on the photos for the recipe.
My Lemon and Buttermilk Sorbet is easy to make. It is refreshing any time of the year. A light treat after a heavy meal.
This Almond Lemon Cake has a distinct lemony taste because whole cooked lemons are being used. The almonds add crunch and one can taste a hint of ginger , a delight for the senses.
A compact bread infused with lemon juice. Take a break in the afternoon and have a piece of this tasty cake with a cup of tea.
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