Ingredients
-
2
-
1/4
-
1/4
-
3/4
-
2
-
3
-
1 1/3
-
-
-
-
-
-
-
-
Directions
Lemon Pudding Cake,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.,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!,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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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Finely Grate 1 Tbsp Zest from Lemons, Then Squeeze 1/4 Cup+ 2 Tbsp Juice. |
|
3
Done
|
Whisk Together Flour, Salt, and 1/2 Cup + 2 Tbsp Sugar in a Large Bowl. |
|
4
Done
|
Whisk Together Yolks, Milk, Zest and Juice in a Small Bowl and Add to Flour Mixture, Whisking Just Until Combined. |
|
5
Done
|
Beat Egg Whites in Another Bowl With an Electric Mixer Until They Hold Soft Peaks. |
|
6
Done
|
Beat in Remaining 1/4 Cup Sugar, a Little at a Time, and Continue to Beat Until Whites Hold Stiff, Glossy Peaks. |
|
7
Done
|
Whisk About 1/4 of Whites Into Batter to Lighten, Then Fold in Remaining Whites Gently but Thoroughly (batter Will Be Thin). |
|
8
Done
|
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. |
|
9
Done
|
Transfer to a Rack. |
|
10
Done
|
Serve Warm or at Room Temperature. |
