Name: Lemon Pudding Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 2 large lemons; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 3/4 cup sugar, plus; 2 tablespoons sugar; 3 large eggs, separated; 1 1/3 cups whole milk

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Recipe by 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.

Ready In:: 1hr 10mins
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ingredients

2 large lemons
¹⁄₄ cup all-purpose flour
¹⁄₄ teaspoon salt
³⁄₄ cup sugar, plus
2 tablespoons sugar
3 large eggs, separated
1 ¹⁄₃ cups whole milk

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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review by Julie B.

1/31/2018

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!
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review by ChefNurseSarah

8/3/2016

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!).

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review by keoninyc

8/11/2015

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.

1

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review by REENEEGIRL

1/31/2015

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 :).

1

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review by lakehouse

1/27/2010

This was excellent. I will make it again and again.

1

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