Name: Lemon Pudding Cake
Prep time: 15 min
Cook time: 15 min
Yield: 6
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Pudding Cake

1. 3 large eggs, separated, room temperature -

2. 1-1/2 cups sugar -

3. 1 cup whole milk -

4. 6 tablespoons all-purpose flour -

5. 6 tablespoons lemon juice -

6. 1 tablespoon grated lemon zest -

7. 1/4 teaspoon salt -

8. Optional: Confectioners' sugar, lemon slices and whipped cream -

How to cook deliciously - Lemon Pudding Cake

1. Stage

Preheat 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.

2. Stage

Transfer 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.