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LovestoBake
Posted May 04, 2006 10:01 AM
This one was given to me by a friend, and a bit different so thought I would share it with you all.
Lemon Pudding Cake
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs, separated, at room temperature
1 cup whole milk
2 tablespoons unsalted butter, melted and cooled
1 1/2 tablespoons grated lemon zest
1/4 cup freshly squeezed lemon juice
Preheat the oven to 325ºF. Butter an 8-inch square baking dish.
In a large mixing bowl, combine the sugar, flour and salt; reserve. In a medium bowl, beat the egg yolks, milk, butter, lemon zest and lemon juice. Pour the egg mixture over the flour mixture and stir just until blended.
In a clean bowl, beat the egg whites at medium-high speed until soft peaks form. Stir about 1/4 cup of the egg whites into the lemon mixture, then gently fold in the remaining egg whites. Pour the batter into the prepared baking dish.
Set the baking dish in a slightly larger roasting pan. Carefully pour in enough hot tap water to reach about halfway up the sides of the baking dish. Bake until the top of the cake is lightly golden, about 35 minutes. (The bottom layer will still be liquid.) Remove the cake from the oven, (remove it from the roasting pan, too), and cool in the pan on a wire rack for about 30 minutes. Serve the cake warm or at room temperature.
Posted May 04, 2006 10:01 AM
This one was given to me by a friend, and a bit different so thought I would share it with you all.
Lemon Pudding Cake
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs, separated, at room temperature
1 cup whole milk
2 tablespoons unsalted butter, melted and cooled
1 1/2 tablespoons grated lemon zest
1/4 cup freshly squeezed lemon juice
Preheat the oven to 325ºF. Butter an 8-inch square baking dish.
In a large mixing bowl, combine the sugar, flour and salt; reserve. In a medium bowl, beat the egg yolks, milk, butter, lemon zest and lemon juice. Pour the egg mixture over the flour mixture and stir just until blended.
In a clean bowl, beat the egg whites at medium-high speed until soft peaks form. Stir about 1/4 cup of the egg whites into the lemon mixture, then gently fold in the remaining egg whites. Pour the batter into the prepared baking dish.
Set the baking dish in a slightly larger roasting pan. Carefully pour in enough hot tap water to reach about halfway up the sides of the baking dish. Bake until the top of the cake is lightly golden, about 35 minutes. (The bottom layer will still be liquid.) Remove the cake from the oven, (remove it from the roasting pan, too), and cool in the pan on a wire rack for about 30 minutes. Serve the cake warm or at room temperature.