So little work and so much flavor. What’s not to love? This lemon pudding cake recipe gives a burst of citrus in every bite, plus a fluffy cake on top and smooth pudding beneath. It’s a dinner party classic for good reason.
Ingredients
3 large eggs, separated, room temperature
1-1/2 cups sugar
1 cup whole milk
6 tablespoons all-purpose flour
6 tablespoons lemon juice
1 tablespoon grated lemon zest
1/4 teaspoon salt
Optional: Confectioners' sugar, lemon slices and whipped cream
Instructions
1Mix the ingredients
2Preheat the oven to 325°F and beat the egg yolks in a bowl, gradually adding the sugar, milk, flour, lemon juice, zest and salt to form a smooth batter. Don’t worry if it’s still runny at this point. In a separate bowl, whip the egg whites until they form stiff peaks, then gently fold into the lemon mixture, resisting the temptation to overmix.
3Bake in a water bath
4Transfer the pudding batter to ungreased custard cups or ramekins and place in a baking tray. Add boiling water into the tray to a depth of at least 1 inch. Bake in the oven for 40 to 45 minutes, until the top is firm and golden and a knife tip emerges clean from the center. Allow it to rest for a few minutes, dust with confectioners’ sugar or top with lemon slices and whipped cream. Editor’s Tip: Skip the dusting and turn the ramekins upside down instead so the custard oozes over the cake.
