Lemon Pudding Cake 2From choclytcandy 6 years ago
- This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl. shopping list
- 1/4 cup all-purpose flour shopping list
- 2 teaspoons cornstarch shopping list
- 1 1/4 cups sugar shopping list
- 5 tablespoons unsalted butter , softened shopping list
- 2 tablespoons grated zest and 1/2 cup juice from 4 lemons shopping list
- 5 large eggs , separated shopping list
- 1 1/4 cups whole milk , room temperature shopping list
- 2 quarts boiling water shopping list
- 1. MIX BATTER Adjust oven rack to lowest position and heat oven to 325 degrees. Grease 8-inch square baking dish. Whisk flour and cornstarch in bowl. With electric mixer on medium-high speed, beat 1/2 cup sugar, butter, and lemon zest until light and fluffy, about 2 minutes. Beat in yolks, one at a time, until incorporated. Reduce speed to medium-low. Add flour mixture and mix until incorporated. Slowly add milk and lemon juice, mixing until just combined. shopping list
- 2. BEAT egg whites Using clean bowl and whisk attachment, beat egg whites on medium-high speed until soft peaks form, about 2 minutes. With mixer running, slowly add remaining sugar until whites are firm and glossy, about 1 minute. Whisk one-third of whites into batter, then gently fold in remaining whites, one scoop at a time, until well combined. shopping list
- 3. BAKE Place kitchen towel in bottom of roasting pan and arrange prepared baking dish on towel. Spoon batter into prepared dish. Carefully place pan on oven rack and pour boiling water into pan until water comes halfway up the sides of baking dish. Bake until surface is golden brown and edges are set (center should jiggle slightly when gently shaken), about 60 minutes. Transfer to wire rack and let cool at least 1 hour. Serve. shopping list
How to make it
- Like magic, pudding cakes separate into two layers during baking: airy and soufflélike on top, dense and custardy below. We wanted to develop a foolproof recipe that produced a rich, creamy pudding; delicate, tender cake; and bright, balanced lemon flavor. Here’s what we discovered:
- Test Kitchen Discoveries
- For the brightest lemon flavor, we used a full half-cup of lemon juice. To coax even more flavor from the lemons, we creamed a bit of grated zest with the butter and sugar. If you don’t own a juicer, squeeze the lemons in a fine-mesh strainer to remove any seeds or pulp that would mar the otherwise smooth cake.
- When zesting the lemons, make sure to use only the bright yellow outer peel. Avoid the white pith underneath the peel, as it can impart a bitter flavor.
- A bit of cornstarch gently firmed the pudding layer without muddying the lemon flavor.
- To prevent the top layer of the cake from deflating, we beat sugar into the egg whites. This stabilized the whites and resulted in a high, golden, and fluffy cake.
- For the creamiest texture, it is important to bake the cake in a water bath. The hot water protects the pudding from cooking too quickly.
- Using a Water Bath: The water lowers the temperature surrounding the baking dish for gentle, even cooking.
- 1. To prevent the baking dish from sliding, line the bottom of the roasting pan with a kitchen towel.
- 2. Set the roasting pan on the oven rack and carefully pour boiling water into the pan, partway up the sides of the baking dish.
- 3. After baking, promptly remove the baking dish from the water/ Let the water cool before moving the water batch.
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