How does lemon pudding cake become two layers?
The batter was a little weird and thin, but I baked it off anyway.
I knocked the cake out and was disappointed.
The top was gorgeous, perfectly browned, and bouncy.
But lurking an inch under the surface was a dense mess.
Lemon pudding cake, however, harnesses that mistake as a technique.
Lemon pudding cake batter is watery, with a seemingly scant portion of flour used for a cake.
Then you gently fold in whipped egg whites before pouring it into the cake pan.
My fellow bakers, those are the building blocks of a lemon curd.
Its worth the trouble.
I wanted a recipe with individual servings, so this recipe will make enough for five six-ounce ramekins.
Its absolutely delightful enjoyed warm, or as a cool snack straight out of the fridge.
Preheat the oven to 350F.
Set up five six-ounce ramekins in a 13 by 9-inch casserole dish.
Butter the ramekins and leave them in the dish.
Meanwhile, heat up a kettle of water to boil.
In a large mixing bowl, whisk the egg yolks, lemon juice, lemon zest, and butter.
In a different bowl, mix together the flour, sugar and salt.
Have the milk on standby.
Slowly whisk in half of the sugar mixture, then half of the milk.
Whisk in the rest of the sugar mixture, followed by the rest of the milk.
Whip the egg whites in, yet again, a different bowl until you getsoft peaks.
Gently fold the egg whites into the batter.
I did it in four additions.
Using a small ladle or a large disher, divide the batter amongst the ramekins.
Dont just scoop from the top.
check that to start down at the bottom of the bowl to get both parts of the batter.
The water should come halfway up the sides of the ramekins.
