LEMON PUDDING CAKE
 
Prep time
Cook time
Total time
 
This delicious pudding cake is cake-like on top, pudding-like on the bottom. Served warm out of the oven, it is the ultimate comfort food dessert.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • 3 Eggs, Separated
  • 1 Cup Granulated Sugar, Divided
  • 2 Teaspoons Lemon Zest
  • ⅓ Cup Fresh Lemon Juice
  • 1-1/3 Cup Milk
  • ½ Cup All-Purpose Flour
  • ¼ Teaspoon Salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Wash lemon and then zest 2 teaspoons of lemon rind.
  3. Juice lemon to produce ⅓ cup fresh lemon juice.
  4. Separate the 3 eggs.
  5. Using an electric mixer, beat the egg yolks until pale.
  6. Add ¾ cup sugar to the egg yolks, setting aside ¼ cup of remaining sugar.
  7. Beat the eggs and sugar into a thick, pale paste.
  8. Add the lemon zest, lemon juice and milk to the egg yolk mixture and beat until combined.
  9. In a separate small bowl, whisk together the flour and salt.
  10. Add the flour/salt to the egg yolk mixture, beat to combine, then pour into another pourable container and set aside.
  11. Wash and dry your mixing bowl. Add egg whites to the bowl and beat until frothy.
  12. Add in remaining ¼ cup sugar and continue beating until soft peaks form.
  13. Add the egg yolk mixture to the beaten egg whites and carefully and gently fold in until just combined.
  14. Pour into 8 ungreased ramekins or a 1 quart casserole dish.
  15. Place in another dish filled to 1 inch with very hot water.
  16. Bake for approximately 40 minutes until golden brown on top and firm to the touch.
  17. Remove from the water bath.
  18. Dust with powdered sugar and garnish with a lemon slice.
  19. Serve warm.
Recipe by After Orange County at https://afterorangecounty.com/2014/02/07/lemon-pudding-cake/