This is such a cool dessert to make, not only because of the taste, but because of the reaction between wet and dry ingredients. You only make one batter, but you get two distinct parts of the dessert: the lemon pudding on the bottom and the golden, puffed up crust on top. This dessert is rich, but it doesn’t feel too heavy. In fact, the tartness makes this pudding cake refreshing and light — a definite win in our book!
Lemon Pudding Cake
Makes 6 servings
- 3 eggs, separated
- 1 cup milk (whole or skim)
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/3 cup freshly squeezed lemon juice
- 1 lemon, zested
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
- powdered sugar, garnish
- water, for boiling
- Preheat oven to 350º F and spray 6 ramekins with non-stick spray.
- Boil a kettle of water and set aside.
- Combine flour and sugar in a medium bowl.
- In a separate bowl, whisk together the egg yolks and butter until well blended. Pour in the milk, lemon juice and zest, and mix well.
- While whisking, slowly add the flour and sugar mixture to the lemon and eggs. Mix until smooth and well incorporated.
- In a third bowl or mixer, beat the egg whites and salt until stiff peaks form. Gently fold egg whites into lemon batter.
- Divide and pour batter into ramekins and transfer them to a roasting pan. Place pan in oven and carefully pour hot water from kettle about 1/2 way up the sides of the containers.
- Bake for 30-35 minutes, or until golden and puffed up on top.
- Remove roasting pan from oven and use tongs to extract ramekins and transfer to a cooling rack. Serve warm or at room temperature and (optional) garnish with powdered sugar and berries.
Recipe adapted from Alaska From Scratch