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Recipe for :

Lemon Pudding Cake

This recipes comes from Elinoar Moore who prefers to be known by her nickname Lior. Lior lives in Givataim, Israel and like the rest of us gets great pleasure from her cooking. The great thing about Lior's recipes is that they bring a new experience to the web site as Lior's style is very much Middle East.

This is what Lior said:

"I love to walk through the open air markets of Tel Aviv, it is my Friday pleasure of joy. The joy of aromatic spices, herbs and food come together to make up the Israeli table with its multitude of foods and recipes.

Israel's population is made up of immigrants from more than eighty countries and the food reflects, obviously, the various communities in the country and their diverse geographical and cultural origins. There is no single Israeli cuisine in the sense that there is a French or Italian cuisine. Native Israeli cooking depends on the land of origin of the cook".

Lior has her own website which demonstrates her love of life and wicked sense of humour. If you would like to have a look at the website click here or if you want to subscribe to Lior's newsletter, Kitchen Talk, then click here


1/2 cup unbleached white flour, preferabley pastry flour
1/2 teaspoon baking powder
1 1/4 cups sugar, or more to taste
1 1/2 cups buttermilk
1/2 cup fresh lemon juice (about 4 lemons)
2 egg yolks, lightly beaten
2 teaspoons freshly grated lemon peel (optional)
4 egg whites
pinch of salt

  • Preheat oven to 350º.
  • Prepare six 8 ounce ramekins or ovenproof dessert cups with a very light coating of cooking spray or oil.
  • Place the cups in a 2 inch deep baking pan.
  • Begin to heat a kettle of water to a boil.
  • In a large bowl, combine the flour, baking powder, and 3/4 cup of the sugar. (If you want a very sweet confection, use a whole cup of sugar.)
  • Stir in the buttermilk, lemon juice, beaten egg yolks, and the grated lemon peel, if using, and set aside.
  • With an electric mixer, beat the egg whites and salt until the whites are stiff.
  • Beat in the remaining 1/2 cup of sugar.
  • Gently fold the egg whites into the batter.
  • Spoon the batter evenly into the prepared cups.
  • Pour boiling water into the baking pan until the water reaches halfway up the sides of the cups.
  • Bake for 50 to 55 minutes, until puffy and golden.


Email Lior if you have a question - click here