Lemon Pudding Cake
Recipe by Nicole Thom-Arens Adapted from New York Times Cooking
Serves 6 to 8
This lemon pudding cake is ideal in the middle of winter when citrus is in season, but it’s brightness and lightness also make it perfect for summer months. A light cake sits atop a pudding-like sauce and the result is perfection. I like my lemon desserts tart, so I’ve adapted the New York Times recipe just slightly—increasing the amount of zest and lemon juice and decreasing the amount of sugar for more a curd than a pudding flavor. The magic of this self-saucing cake comes from baking it in a water bath. This cake is equally delicious served warm or chilled.
Ingredients:1 tablespoon unsalted butter4 large eggs, separated1 lemon, zested (about 2 teaspoons)3/4 cup sugar 1/2 cup + 1 tablespoon lemon (about 2 1/2 lemons)1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1/2 cup all-purpose flour1 1/2 cups whole milk
Instructions:1. Gather the necessary equipment including an 8-inch pan/baking dish that fits inside a roasting pan or larger pan at least as deep as the 8-inch pan/baking dish; a kettle, electric kettle, or a medium-sized saucepan that can be easily poured from; a hand mixer.2. Preheat the oven to 350 degrees. Grease the 8-inch pan/baking dish and set inside the larger pan. Set aside.3. Melt 1 tablespoon of butter. Set aside to cool slightly.4. To make the cake, start by separating the eggs. Add the yolks to a large mixing bowl. Set aside the whites. 5. Zest 1 lemon directly into the yolks being careful to only zest the yellow part of the lemon. 6. Juice the zested lemon and enough additional lemons to get a 1/2 cup + 1 tablespoon lemon juice. 7. Add the lemon juice, sugar, salt, and melted butter to the yolks and zest. Whisk to combine. 8. Whisk in 1/4 cup flour then add 3/4 cup of the whole milk and whisk to combine. Add the remaining 1/4 cup flour, whisk, then whisk in the remaining 3/4 cup milk. Set aside. 9. Bring 6 cups of water to a boil in a kettle or saucepan. 10. With a hand mixer, whisk the egg whites to soft peaks. Fold into the batter. Add the batter to the greased 8-inch pan set inside the larger pan. 11. Place the pans into the middle of the preheated oven. Carefully add the boiling water to the roasting pan until the water is about halfway up the outside of the 8-inch pan. 12. Bake at 350 degrees for 45 minutes or until the top is set and golden brown. 13. Once baked, carefully remove the 8-inch pan from the water bath and cool on a towel. Allow the water in the pan to cool before removing to avoid risks of splashing hot water. 14. Serve warm or allow to cool to room temperature and then chill in the fridge before serving.
Ingredients:1 tablespoon unsalted butter4 large eggs, separated1 lemon, zested (about 2 teaspoons)3/4 cup sugar 1/2 cup + 1 tablespoon lemon (about 2 1/2 lemons)1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1/2 cup all-purpose flour1 1/2 cups whole milk
Instructions:1. Gather the necessary equipment including an 8-inch pan/baking dish that fits inside a roasting pan or larger pan at least as deep as the 8-inch pan/baking dish; a kettle, electric kettle, or a medium-sized saucepan that can be easily poured from; a hand mixer.2. Preheat the oven to 350 degrees. Grease the 8-inch pan/baking dish and set inside the larger pan. Set aside.3. Melt 1 tablespoon of butter. Set aside to cool slightly.4. To make the cake, start by separating the eggs. Add the yolks to a large mixing bowl. Set aside the whites. 5. Zest 1 lemon directly into the yolks being careful to only zest the yellow part of the lemon. 6. Juice the zested lemon and enough additional lemons to get a 1/2 cup + 1 tablespoon lemon juice. 7. Add the lemon juice, sugar, salt, and melted butter to the yolks and zest. Whisk to combine. 8. Whisk in 1/4 cup flour then add 3/4 cup of the whole milk and whisk to combine. Add the remaining 1/4 cup flour, whisk, then whisk in the remaining 3/4 cup milk. Set aside. 9. Bring 6 cups of water to a boil in a kettle or saucepan. 10. With a hand mixer, whisk the egg whites to soft peaks. Fold into the batter. Add the batter to the greased 8-inch pan set inside the larger pan. 11. Place the pans into the middle of the preheated oven. Carefully add the boiling water to the roasting pan until the water is about halfway up the outside of the 8-inch pan. 12. Bake at 350 degrees for 45 minutes or until the top is set and golden brown. 13. Once baked, carefully remove the 8-inch pan from the water bath and cool on a towel. Allow the water in the pan to cool before removing to avoid risks of splashing hot water. 14. Serve warm or allow to cool to room temperature and then chill in the fridge before serving.