Lemon Pudding Cake

Ingredients

• 4 large eggs (separated)
• 1 tsp lemon zest (finely grated)
• 0.333 cup lemon juice
• 1 tbsp unsalted butter (melted; additional butter is used to butter the baking dish, amount not specified)
• 1 cup sugar
• 0.5 cup all-purpose flour
• 0.5 tsp kosher salt
• 1.5 cup whole milk

Steps

1. 1

   Set a large roasting pan on a rack in the center of the oven. Fill the roasting pan halfway with water, then heat the oven to 350°F (175°C) with the pan inside.

2. 2

   Butter an 8-inch square or round baking dish. The method specifies buttering the dish but does not give an additional quantity beyond the measured melted butter.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Whisk in the remaining flour mixture, followed by the remaining milk, until the batter is combined.

7. 7

   Whip the egg whites until soft peaks form.

8. 8

   Gently fold the whipped egg whites into the batter.

9. 9

   Pour the batter into the buttered baking dish.

10. 10

    Place the baking dish in the roasting pan of water in the oven. Bake until the cake is set, about 45 minutes.

Notes

Adapted from Ian Knauer’s book “The Farm.” The cake is described as excellent warm just out of the oven and also good chilled. The instructions say to butter the baking dish but do not specify how much additional butter; add only enough to coat it. The structured recipe gives total time as 1 hour and bake time as about 45 minutes.

Nutrition per serving

• dessert
• baked
• lemon
• custard
• vegetarian
• party