Lemon Pudding Cake

Recipe by Bev I Am
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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