To Read More, Click On The Recipe Title
I've always wanted to make Lemon Pudding Cake. When I found myself with a bag of lemons to use up, I decided today was the day. Believe it or not I've never made anything in ramekins either, I figured I'd remedy that today too. This is a very light ,creamy dessert.
While baking, the batter makes two layers, a sponge like cake on the top and a creamy lemon pudding on the bottom. It isn't overly sweet, and it's very light and creamy. It would be the perfect ending to any meal. You probably have the basic ingredients in your kitchen, all you need are the lemons. The recipe was very easy to follow. You will bake your pudding cake in a water bath, nothing to worry about. I used a 13x9 inch pan and a separate round baking pan because I had 8 ramekins. Lay a towel down in your pan, put the dish your using on the towel and fill the pan with hot water half way up your baking dish and bake. Piece of cake. This would be lovely with fresh fruit, raspberries or blueberries...the lemon would compliment the fruit well. We loved this, I hope you do as well! Enjoy!
To Print The Recipe ,Click Here
Lemon Pudding Cake
Gourmet /April 2003
2 large lemons
1/4 cup all-purpose flour
Rounded 1/4 tsp salt
3/4 cup plus 2 Tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk
Preheat oven to 350°F.
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
Beat whites in another large 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 one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 156) until puffed and golden, 45 to 50 minutes.
Transfer to a rack. Serve warm or at room temperature.