Lemon Pudding Cake
The South Arm Multicultural Community Kitchen made a Lemon Pudding Cake for dessert.
The Lemon Pudding Cake was soft and moist. The lemon flavour was lovely.
- 2 large lemons
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup sugar, plus 2 tablespoons sugar
- 1/4 cup sugar
- 3 large eggs, separated
- 1 1/3 cups milk
Source: South Arm Community Kitchen
|Preheat oven to 350F.
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup + 2 tablespoons juice.
Whisk together flour, salt, and 1/2 cup + 2 tablespoons sugar in a large bowl.
|Whisk together yolks, milk, zest and juice in a small bowl.
|Add egg yolk mixture to flour mixture, whisking just until combined.
|Beat egg whites in another bowl with an electric mixer until they hold soft peaks.
Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
|Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
|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 to 50 minutes.
Transfer to a rack.
Serve warm or at room temperature.