Lemon Pudding Cake

Lemon Pudding Cake created by Bev I Am

I love lemon pudding cake and this recipe is excellent! I hope you will enjoy it as much as I do. This recipe is from Gourmet Magazine.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350°F.
  • Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
  • Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
  • Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.
  • Beat egg whites in another 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 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
  • Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
  • Transfer to a rack.
  • Serve warm or at room temperature.
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RECIPE MADE WITH LOVE BY

@Bev I Am
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@Bev I Am
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"I love lemon pudding cake and this recipe is excellent! I hope you will enjoy it as much as I do. This recipe is from Gourmet Magazine."
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  1. Julie B.
    WOW Delicious! The only trouble was that I only had one lemon so I had to make half a recipe, and it was so good that I couldn't even get a picture before it was nearly gone!
    • Review photo by Julie B.
    Reply
  2. ChefNurseSarah
    Anything lemon, I'm all about that! I was not expecting the top layer to be more like meringue than cake, but that's ok. I have made this twice now. The first time, I baked it for the stated time, and it was way overdone. I set my timer this time for 40 minutes, but when I checked it at 30, it was done already! This is something you would rather have under-done than overdone...otherwise the pudding is just...mush (but still tasty!).
    Reply
  3. keoninyc
    Excellent , light and not too sweet. Suggest kicking up lemon with 1/2 to 1 tsp lemon extract top with whipped cream . Equally good at room temperature or chilled.
    Reply
  4. REENEEGIRL
    So light and delicious , I beat the egg whites first with the clean beaters, then beat the cake batter with the same beaters .my husband couldn't stay away from it ! When I make it for company , I'll serve it in goblets and stick a few rolled cookies in it :).
    Reply
  5. lakehouse
    This was excellent. I will make it again and again.
    Reply
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