Recipe: Lemon Pudding Cake
A little like cake, a little like pudding. A little sweet, a little tart. This old-fashioned treat is for those who believe that when life gives you lemons, make dessert!
Photography: Stacey Brandford
- 1 cup granulated sugar
- 1⁄2 cup all-purpose flour
- 1⁄4 tsp salt
- 4 eggs, separated
- 2 tsp lemon zest
- 1⁄3 cup lemon juice
- 3 tbsp unsalted butter, melted
- 1 1⁄4 cups homogenized milk
- 2 tsp icing sugar
- 1 cup berries (optional)
Preheat oven to 350°F. Mist 8-inch baking dish with cooking spray; place in roasting pan.
In bowl, whisk together sugar, flour and salt. In large bowl, whisk together egg yolks, lemon zest, lemon juice and butter; whisk in sugar mixture, alternating with milk, making 2 additions of sugar mixture and 1 of milk. Using electric mixer, beat egg whites in clean bowl until soft peaks form. Whisk 1⁄3 into lemon mixture. Fold in remaining whites until no streaks remain. Scrape into prepared dish. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until top is golden and puffed on top, 35 to 40 minutes.
Remove from water; let cool on rack for 15 minutes. Dust with icing sugar and serve with berries (if using).
For individual pudding cakes, mist 6 ramekins with cooking spray. Follow recipe, filling ramekins 1 1⁄2 inches deep; reduce bake time to about 30 minutes.
Published at Thu, 01 Apr 2021 22:46:55 +0000