Chyrel's Recipes From Friends

Lemon Pudding Cake Recipe

Lemon Pudding Cake
Posted by: Mary Ellen Fri, 20 Feb 2004, at 1:01 p.m.

2 lg. lemons
cup all-purpose unbleached flour
rounded tsp. salt
cup plus 2 Tbsps. sugar
3 lg. eggs, separated
11/3 cups whole milk

Preheat oven to 350-degrees. Finely grate 1 tablespoon zest from the lemons, then squeeze cup plus 2 tablespoons juice. Separately, whisk together flour, salt, cup plus 2 tablespoons sugar in a bowl. Whisk together yolks, zest, and juice in another bowl; add this to flour mixture, whisking just until it is combined. Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining cups sugar, and continue to beat until whites hold stiff, glossy peaks. Whisk about of the whites into batter to lighten, then fold in remaining whites gently but thoroughly. Pour into a 1 quart shallow baking dish and set in a hot water. Bake until puffed and golden (about 45 to 50 minutes). Cool slightly on a rack, and serve warm or at room temperature.

Serves 6.

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