Lemon Pudding Cake
Photo: Leo Gong; Styling: Karen Shinto
The bright-flavored batter separates into a sponge cake layer atop a pudding bottom. Prep and Cook Time: 1 hour, plus cooling time.
How to Make It
Step 1
1
Preheat oven to 350°. Set 6 ramekins (6 oz. each) in a 9- by 13-in. baking pan. Set aside.
Step 2
2
In a large bowl, whisk together egg yolks and sugar until thick and creamy. Stir in flour, milk, butter, lemon juice, and lemon zest.
Step 3
3
In a large, clean bowl, whip egg whites and salt until firm (but not dry) peaks form. Stir one-quarter of beaten whites into egg yolk mixture until blended, then gently fold in remaining whites.
Step 4
4
Pour batter into ramekins. Pour enough hot water into the baking pan to come 1 in. up sides of the ramekins.
Step 5
5
Bake until cake layers are set and tops are lightly golden, about 30 minutes. Remove ramekins from water bath and let cool to room temperature before serving.
Step 6
6
Note: Nutritional analysis is per serving.
Ingredients
2 eggs, separated
1/2 cup sugar
2 tablespoons all-purpose flour
1 cup milk
2 tablespoons butter, melted and cooled
1/4 cup fresh lemon juice
2 teaspoons fresh lemon zest
1/2 teaspoon salt
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