Lemon Pudding Cake


Lemon Pudding Cake

A delightful (easy to make) Lemon Cake that creates its own creamy Pudding as it bakes.  Delightful on its own (perhaps with powdered sugar), or with fresh Berries (or a Berry Sauce).

Note — Recipe from NY Times.  An 8-inch pan seemed a bit ‘full’ for the batter.  I would try a slightly larger pan next time.

Ingredients / Prep:

4 large Eggs, separated
1 tsp. finely grated Lemon Zest
1/3 cup Lemon Juice
1 tbsp. unsalted Butter, melted
1 cup Sugar
½ cup all-purpose Flour
½ tsp. Salt
1-½ cups whole Milk

Instructions / Assembly:

Place a large roasting pan on a rack in the center of the oven — Fill the pan halfway with water. With the roasting pan in oven, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish — Set aside.

In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.

Whip the egg whites until soft peaks form, then gently fold them into the batter.

Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.