Like chocolate pudding cake that forms two layers as it bakes, this lemon version undergoes the same transformation. As a chocolate lover, I thought I’d try lemon pudding cake for a change of pace. Surprisingly, It was so satisfying and delicious that I’d probably choose this lemon pudding cake over the chocolate type. Thanks to Louise for sharing this excellent recipe. I thought I’d have to go through several lemon pudding cakes to find one I’d like best, but this one was it.
Louise found this recipe posted in the comment/review section of an Epicurious recipe, where “Tony from Fresno” had posted his version as an alternative to the one published. Tony’s was one Louise had been making for years, and I can see why.
The cake comes out of the oven looking pretty plain. Not unattractive, just kind of plain.
When you cut into it, things get exciting.
The lemon pudding is creamy and smooth and the cake is very light – almost like a soufflé. Last night I served it hot because I just couldn’t wait, but Louise and her husband prefer to chill it and serve it cold. I tried a bit cold today and it was just as good, possibly better, than when served warm. When chilled, it firms up and tastes like lemon cream pie with cake on top.
- 1 cup granulated sugar (divided use)
- Grated zest of two lemons
- 1/8 teaspoon salt
- 1/4 cup all purpose flour
- 4 tablespoons unsalted butter, melted
- 1/3 cup lemon juice -- can use Meyer, but I used regular and Louise uses regular
- 3 large eggs, separated
- 2 tablespoons heavy cream
- 1 cup milk (I used 2 %)
- 1/8 teaspoon cream of tartar
- Preheat oven to 350 degrees. Butter an 8 inch baking dish (I used glass -- I'm not sure what Tony and Loise use). Have ready a roasting pan or pan large enough to hold the 8 inch pan. You will be using a water bath.
- Set aside 1/4 cup of the sugar and put 3/4 cup in a mixing bowl. Add the lemon zest and mash it around with the back of a spoon until you have a fragrant, lemony sugar. Add the the salt and the flour and stir until well combined. Add melted butter, lemon juice, and egg yolks. Mix until well blended. Stir in cream and milk. Set aside.
- In a mixing bowl, beat egg whites and cream of tartar until fluffy. Gradually add the reserved 1/4 cup sugar and beat until stiff but still moist.
- Fold egg white mixture into lemon mixture. Pour batter into the baking dish. Place the baking dish in the larger pan and fill the larger pan with water so that it comes about halfway up the sides (water bath). Bake on center rack for 40-45 minutes or until top is lightly browned. Serve hot or cold. Serves 6.