Lemon Pudding Cake

Source

https://cooking.nytimes.com/recipes/12363-lemon-pudding-cake

Change Log

• Cut sugar back to 170 grams

Preheat Oven

• Preheat oven to 350° F

Equipment

• 8" cake pan- square or round.
• Large roasting pan.
• Stand mixer.

Ingredients

• 4 large eggs, separated
• 1 teaspoon finely grated lemon zest
• 120ml (½ cup) lemon juice
• 14g (1oz) (1 tbsp) unsalted butter, melted
• 170g (6oz) sugar
• 64g (2oz) (½ cup) all-purpose flour
• ½ teaspoon kosher salt
• 360ml (1½ cups) whole milk

Preparation

1. Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.
2. In a large bowl, whisk together:
   • egg yolks
   • lemon zest
   • lemon juice
   • butter
3. In another bowl, stir together:
   • sugar
   • flour
   • salt
4. Whisk half the flour mixture into the egg yolks, then half the milk.
5. Whisk in remaining flour mixture, then remaining milk.
6. Whip the egg whites until soft peaks form, then gently fold them into the batter.
7. Pour batter into the buttered dish.
8. Place the dish in the pan of water in the oven.
9. Bake until the cake is set, about 45 minutes.