I found a great spring dessert recipe! I’ve made it twice within the last couple of weeks. Next time I make it, I promise I will post some pictures. It’s a modified version of Cook’s Illustrated recipe. My husband and I thought it needed a bit more lemon juice and zest. The dessert is served best at room temperature.
Lemon Pudding Cake
1/4 cup Flour
2 tsp. Cornstarch
1 1/4 cups Sugar
5 Tbs. Unsalted Butter, softened
2 Tbs. plus 1 tsp. Grated Lemon Zest
1/2 cup plus 1 Tbs. Lemon Juice (3 – 4 lemons)
5 large Eggs (separated)
1 1/4 cups Whole Milk (room temperature)
2 quarts boiling Water
Confectioner’s Sugar (to dust cake before serving)
Adjust the oven rack to the lowest position. Preheat oven to 325. Spray 8-inch square baking dish with cooking spray.
Whisk the flour and cornstarch in small bowl.
Beat 1/2 cup sugar, butter and lemon zest in large bowl on medium high speed. Beat until light and fluffy (about 2 minutes). Beat in yolks, one at a time. (As you separate eggs, put egg white into a medium-large bowl.) Reduce speed to medium-low and add the flour mixture. Slowly add the the milk and lemon juice, mixing until just combined.
Beat the egg whites on medium-high until soft peaks form (about 2 minutes). With mixer running, slowly add remaining 3/4 cup sugar. Beat about 1 minute until egg whites are firm and glossy.
Whisk 1/3 of egg whites into the batter. Gently fold in the remaining egg whites one scoop at a time, until well combined.
Place kitchen towel in the bottom of a roasting pan and set the prepared baking disk on the towel. Spoon the batter into the dish. Carefully place pan on oven rack and pour the boiling water into the roasting pan until water comes halfway up the sides of the baking dish.
Bake until the surface is golden brown (55 – 60 minutes). The edges should be set and the center should jiggle slightly when gently shaken. Transfer to wire rack and let cool for at least 1 hour.
Dust cake with confectioner’s sugar before serving. Cake should be served within 3 hours of being made.
