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Lemon Pudding Cake

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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
- Serves:
- Units:
25
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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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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
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