Lemon Pudding Cake with Cranberry Syrup

Lemon Pudding Cake with Cranberry Syrup
Photo by Romulo Yanes


  • 5 tablespoons fresh lemon juice
  • 1 large lemon
  • ¼ teaspoon salt
  • 1 cup 1% milk
  • ¼ cup all-purpose flour
  • 1/3 cup sugar
  • ¾ cup sugar
  • + 3 more ingredients
    • ¾ cup fresh or frozen cranberries
    • ½ cup water
    • 3 large eggs

Preheat oven to 350°F. Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well. Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup...

View full recipe at Epicurious


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