LEMON PUDDING CAKE

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Lemon Pudding Cake image

I love lemon pudding cake and this recipe is excellent! I hope you will enjoy it as much as I do. This recipe is from Gourmet Magazine.

Provided by Bev I Am

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

2 large lemons
1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup sugar, plus
2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk

Steps:

  • Preheat oven to 350°F.
  • Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
  • Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
  • Whisk together yolks, milk, zest and juice in a small bowl and add 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, 45-50 minutes.
  • Transfer to a rack.
  • Serve warm or at room temperature.

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