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Lemon Pudding Cake
This bright and comforting lemon pudding cake magically separates into two distinct layers as it bakes. The top forms a light, airy sponge cake, while the bottom develops into a rich, tangy custard. Baking the batter in a gentle water bath ensures the delicate eggs cook evenly without drying out. The fresh lemon zest and juice provide a refreshing citrus punch that balances the sweetness perfectly. Serve it warm straight from the oven, or chill it for a cool treat after dinner.
Ingredients
- 2 tablespoons unsalted butter, softened, plus extra for pan(s)
- ½ cup plus 2 tablespoons (4⅓ ounces) sugar
- ⅛ teaspoon salt
- 3 large eggs, separated, plus 1 large white, room temperature
- 3 tablespoons all-purpose flour
- 2 teaspoons lemon zest plus ¼ cup juice (2 lemons)
- 1 cup whole milk
Instructions
- 1Mash the sugar, salt, and softened butter in a bowl using the back of a wooden spoon until the mixture looks crumbly. Mix in the egg yolks and flour until completely smooth. Gradually incorporate the lemon zest and juice, followed by the milk.
- 2Whip the egg whites in a stand mixer on medium-low speed for about 1 minute until they become foamy.
- 3Turn the mixer up to medium-high and continue whipping for 3 to 4 minutes until stiff peaks form. Carefully fold the whipped whites into the lemon batter until no large lumps are visible.
- 4Ladle the batter directly into your prepared baking pan or individual ramekins. Place the pan onto the oven rack.
- 5Carefully pour boiling water into the surrounding roasting pan until it reaches halfway up the sides of the baking dish or ramekins.
- 6Bake for roughly 25 minutes, or until the center of the cake is set and springs back slightly when pressed lightly.
- 7Take the roasting pan out of the oven and allow the cake to rest in the hot water bath for 10 minutes. Serve the dessert warm, at room temperature, or chilled.
- 8Note on technique: A water bath is highly recommended for this dessert.
- 9Baking the pudding cake in a water bath protects the delicate egg custard from cooking too fast and losing moisture.
- 10The surrounding water provides insulation, as it will not heat past 212 degrees Fahrenheit, unlike the much hotter dry air inside the oven.
- 11This method also creates a humid environment inside the oven, which further ensures the custard remains creamy and tender.