Tony Claxton's Recipes Turkish Lemon Pudding

This is a very sweet, sticky, wet, lemony cake. The batter bakes to a very light sponge which is soaked in the lemon syrup. The flavor and texture are better if served at room temperature. For a more intense lemon flavor and good looking decoration, I like to use a zester to make some short lemon zest strings. I cook them in the water and sugar while making the syrup. Scatter these pieces of zest over the top of the cake at the end. If desired, this cake is good served with whipped cream.

                                   

Ingredients
For Cake: 2 C - Flour 1 1/2 C - Sugar 3 - Extra Large Eggs 1 C - Plain Yogurt 1 1/2 t - Baking Soda The Juice of 1/2 Lemon 1/2 C - Boiling Water		For Syrup: 2 C - Water 2 C - Sugar The Juice of 1 1/2 Lemons

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Instructions

Preheat oven to 325°F. Grease an 8 x 12 inch baking dish. Put flour and sugar into a mixing bowl and stir together. Stir in the eggs. Add yogurt, baking soda, and lemon juice. Mix thoroughly to make a very thick, lump-free batter. Pour into prepared baking dish and bake for 45 minutes to one hour until a skewer inserted into the center comes out clean. The sponge will peak in the center. While the sponge is baking make the syrup. Bring the water to a boil. Add sugar and bring back to a boil while stirring. Boil for one minute. Remove from heat and add lemon juice. Keep hot until needed As soon as cake comes out of the oven, loosen the edges and prick it all over with a skewer. Pour boiling water over, cover with foil and let stand for 10 minutes or until water is absorbed. Prick the sponge again and slowly spoon the hot syrup over. It will gradually be absorbed and the sponge will swell.

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