Lemon Pudding Cake

Ingredients

• 4 large eggs (Separated)
• 1 tsp finely grated lemon zest
• 0.333 cup lemon juice
• 1 tbsp unsalted butter (Melted; additional butter is used to butter the baking dish)
• 1 cup sugar
• 0.5 cup all-purpose flour
• 0.5 tsp kosher salt
• 0.5 cup whole milk
• butter for greasing (For buttering an 8-inch square or round baking dish)

Steps

1. 1

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

2. 2

   In a large bowl, whisk together the separated egg yolks, lemon zest, lemon juice, and melted butter until combined.

3. 3

   In a separate bowl, stir together the sugar, all-purpose flour, and kosher salt.

4. 4

   Whisk half of the flour mixture into the egg-yolk mixture. Whisk in half of the milk, then whisk in the remaining flour mixture followed by the remaining milk.

5. 5

   Whip the egg whites until soft peaks form.

6. 6

   Gently fold the whipped egg whites into the batter until incorporated, taking care not to deflate them unnecessarily.

7. 7

   Pour the batter into the buttered baking dish.

8. 8

   Place the filled baking dish in the water-filled roasting pan in the oven. Bake at 350°F until the cake is set, about 45 minutes.

Notes

Adapted from Ian Knauer’s “The Farm.” The source notes that the dessert is excellent warm just out of the oven and is also good chilled, when its flavors have melded and mellowed. The source does not specify a cooling time or storage instructions.

Nutrition per serving

• dessert
• baked
• lemon
• custard
• cake
• American
• vegetarian