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
  • ½ cup lemon juice
  • 14 grams (1 tbsp) unsalted butter, melted
  • 170 grams sugar
  • 64 grams (½ cup) all-purpose flour
  • ½ teaspoon kosher salt
  • 1 ½ cups whole milk

Preparation

  • 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.
  • In a large bowl, whisk together:
    • egg yolks
    • lemon zest
    • lemon juice
    • butter
  • In another bowl, stir together:
    • sugar
    • flour
    • salt
  • Whisk half the flour mixture into the egg yolks, then half the milk.
  • Whisk in remaining flour mixture, then remaining milk.
  • Whip the egg whites until soft peaks form, then gently fold them into the batter.
  • Pour batter into the buttered dish.
  • Place the dish in the pan of water in the oven.
  • Bake until the cake is set, about 45 minutes.