Lemon Pudding Cake
A delicate and tangy dessert that magically separates into two layers while baking - a light, airy sponge cake on top and a creamy lemon pudding on the bottom. Made with fresh lemons, eggs, and milk for the perfect balance of sweet and citrus.
Ingredients
- •2 whole large lemons
- •¼ cup all-purpose flour
- •¼ teaspoon salt
- •⅞ cup sugar
- •3 whole large eggs
- •1⅓ cups whole milk
Cooking Instructions
- 1.
Preheat oven to 350°F.
5 min
- 2.
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
10 min
- 3.
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
8 min
- 4.
Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
12 min
- 5.
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 156) until puffed and golden, 45 to 50 minutes.
50 min
- 6.
Transfer to a rack. Serve warm or at room temperature.
15 min
