Lemon Pudding Cake
By America's Test KitchenPublished on July 2, 2013
Yield
Serves 8
Ingredients
¼ cup (1¼ ounces/35 grams) all-purpose flour 2 teaspoons cornstarch 1 ¼ cups (8¾ ounces/248 grams) sugar 5 tablespoons unsalted butter, softened2 tablespoons grated lemon zest plus ½ cup juice (4 lemons)5 large eggs, separated1 ¼ cups whole milk, room temperature2 quarts boiling water
Before You Begin
This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl.
Instructions
- 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.
- 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.
- 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.
Yield
Serves 8Ingredients
¼ cup (1¼ ounces/35 grams) all-purpose flour
2 teaspoons cornstarch
1 ¼ cups (8¾ ounces/248 grams) sugar
5 tablespoons unsalted butter, softened
2 tablespoons grated lemon zest plus ½ cup juice (4 lemons)
5 large eggs, separated
1 ¼ cups whole milk, room temperature
2 quarts boiling water
Test Kitchen Techniques
Ingredients
¼ cup (1¼ ounces/35 grams) all-purpose flour
2 teaspoons cornstarch
1 ¼ cups (8¾ ounces/248 grams) sugar
5 tablespoons unsalted butter, softened
2 tablespoons grated lemon zest plus ½ cup juice (4 lemons)
5 large eggs, separated
1 ¼ cups whole milk, room temperature
2 quarts boiling water
Test Kitchen Techniques
Ingredients
¼ cup (1¼ ounces/35 grams) all-purpose flour
2 teaspoons cornstarch
1 ¼ cups (8¾ ounces/248 grams) sugar
5 tablespoons unsalted butter, softened
2 tablespoons grated lemon zest plus ½ cup juice (4 lemons)
5 large eggs, separated
1 ¼ cups whole milk, room temperature
2 quarts boiling water
Test Kitchen Techniques
Why This Recipe Works
For the brightest lemon flavor in our Lemon Pudding Cake, 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. 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 was important to bake the cake in a water bath. The hot water protected the pudding from cooking too quickly.
Before You Begin
This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl.
Instructions
- 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.
- 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.
- 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.
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