Lemon pudding cake

127

PREP TIME

15 min

TOTAL TIME

55 min

Serves

8

Lemon pudding cake

Photo, Erik Putz.

Fluffy cake sits atop a surprise layer of citrus-y pudding in this comforting winter dessert.


Ingredients

  • 4 eggs , separated
  • 2 tbsp lemon zest
  • 1/2 cup lemon juice
  • 3 tbsp unsalted butter , melted
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1 1/2 cups whole milk

Instructions

  • PREHEAT oven to 350F. Spray an 8-in. square baking dish with oil. Boil a kettle of water.
  • WHISK egg yolks, lemon zest, lemon juice and butter in a large bowl until combined. Whisk sugar, flour and salt in a medium bowl, then stir into egg mixture, alternating with milk in 2 additions, until just combined.
  • BEAT egg whites until firm peaks form. Stir a third of the whites into egg mixture, then fold in remaining whites in 2 additions until no streaks remain.
  • PLACE baking dish in a roasting pan and fill pan halfway with hot water. Bake until dark golden and puffed pudding pulls away from edges, 30 to 35 min.
  • REMOVE from water bath and let cool for 10 min before serving.

 

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Nutrition (per serving)

  • Calories
  • 224,
  • Protein
  • 5 g,
  • Carbohydrates
  • 33 g,
  • Fat
  • 9 g,
  • Sodium
  • 196 mg.
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