Recipe: Lemon Pudding Cake, Lemon Lava Cake and Lemon Pudding Cakes

Shoney's recipe is not available on the Internet but hopefully you can adapt of the following recipes. Good luck and please share your results with us.

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LEMON LAVA CAKE
Makes 8 servings

1 cup yogurt
1/2 cup butter
1 cup caster sugar
2 eggs, lightly beaten
3 tablespoons lemon juice
1 tablespoon grated fresh lemon rind
1 1/2 cups self-raising flour, sifted
1/2 teaspoon baking soda
For the Lemon Syrup:
1/3 cup sugar
1/2 cup water
3 tablespoons lemon juice
1 lemon, rind of, cut into strips

Pre-heat oven to 180C degrees (375F degrees).

Place butter and sugar in a bowl and beat until light and creamy. Add eggs and beat well.

In a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and baking soda. Add to egg mixture and mix until well combined. Spoon mixture into a greased 23 cm cake tin.

Bake for 45 minutes or until cake is cooked when tested with a skewer or fork.

TO MAKE THE SYRUP:
Place sugar, water, lemon juice and rind into a saucepan. Cook, stirring over a low heat until sugar has dissolved. Allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin.

Allow cake to stand for 5 minutes and serve with a dollop of whip cream or ice cream.

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LEMON PUDDING CAKES
Source: princessRN / Taste of Home

Softened butter for the ramekins
2 ounces (1/4 cup) un-salted butter, melted and cooled slightly
1 cup granulated sugar
3 large eggs, separated, at room temperature
11/8 ounces (1/4 cup) unbleached all-purpose flour
1/4 plus 1/8 teaspoon table salt
11/4 cups whole milk, at room temperature
1/3 cup fresh lemon juice, at room temperature
1 tablespoon finely grated lemon zest
Lightly sweetened whipped cream for serving (optional)

Position a rack in the center of the oven and heat the oven to 350 degrees F.

Butter eight 6-ounce ceramic oven-proof ramekins or Pyrex custard cups and arrange them in a baking dish or roasting pan (a 10x15-inch or two 8x8-inch Pyrex dishes work well).

In a large bowl, whisk the melted butter with 2/3 cup of the sugar and the egg yolks until smooth and light, about 1 minute. Add the flour and salt and pour in just enough milk to whisk the flour smoothly into the egg yolk mixture. Then whisk in the remaining milk and the lemon juice until smooth. The mixture will be very fluid.

Put the egg whites in a large bowl. Beat with an electric mixer (a hand-held or a stand mixer fitted with the whisk attachment) on medium speed until the whites begin to foam, 30 to 60 seconds. Increase the speed to high and beat just until the whites hold soft peaks when the beater is pulled away, another 1 to 2 minutes. Reduce the mixer speed to medium. With the mixer running, very slowly sprinkle in the remaining 1/3 cup sugar; this should take about a minute. Stop the mixer and scrape the bowl. Beat on high speed until the whites hold medium-firm peaks when the beater is pulled away, about another 30 seconds.

Scrape one-third of the egg whites into the egg yolk mixture, sprinkle the lemon zest on top, and whisk until combined. Gently incorporate the remaining whites into the batter, using the whisk in a folding/stirring motion. The batter will still be thin.

Portion the mixture evenly among the ramekins; the cakes don't rise much, so you can fill the ramekins to within 1/8 inch of the top. Pull out the oven rack and put the baking dish full of ramekins on the rack. Pour warm water into the dish to reach halfway up the sides of the ramekins.

Bake until the tops of the cakes are light golden and slightly puffed, and when touched with a finger, they should feel spongy and spring back a bit but hold a shallow indentation, 25 to 30 minutes. Using tongs, carefully transfer the ramekins to a rack. Let cool to room temperature and then refrigerate for at least 2 hours and up to 24 hours before serving.

Serve with whipped cream if you like.

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