Lemon Pudding Cake
Posted by fourclankitchen on May 28, 2011
I love light fruity desserts and citrusy ones are on top of this list. This lemon pudding cake has it all, it’s a custardy pudding on the bottom and a crusty cake on top. It has barely any flour and is not too sweet. It’s also not that hard to make.
Lemon Pudding Cake (from Cook’s Country via A Feast for the Eyes)
1/4 cup all purpose flour
2 tsp. cornstarch
1 1/4 cup sugar (divided)
5 tbs. butter, softened (I used salted)
2 tbs. lemon zest
1/2 cup lemon juice (about 4 large lemons)
1 1/4 cup milk (1 used 2%), room temperature
5 large eggs, separated
confectioner’ sugar for dusting
Boiling water for a bain marie.
1. Place the oven rack at the lowest position and preheat the oven to 325˚F.
2. Grease an 8×8″ baking pan.
3. Beat 1/2 cup sugar, lemon zest and butter with an electric mixer on medium-high, until the mixture is light and fluffy.
4. Add the yolks and beat until incorporated.
5. Add the flours and beat on low until incorporated.
6. Clean your mixer and in a separate bowl beat egg whites until soft peaks form- a few minutes.
7. Add the remaining sugar and beat for another minute. Fold egg whites (1/3 at a time) into the remaining mixture. Pour into the prepared cake pan.
8. Prepare a bain marie/water bath as you would for a custard. Place the larger pan (water bath) in the oven: a 9×13 does just fine. Then pour the boiling water into the bath. Place your cake pan in the center of the water bath so that the water comes about half-way up the cake pan.
9. Bake for about 60 min until the pudding is browned on top and pulls away from the side, but is still a bit jiggly in the middle.
10. Dust with confectioner’s sugar.
11. Cool a bit (the original recipe said 1 hour on a wire rack, but my family does not have this kind of patience) and dig in.