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Lemon Pudding Cake

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Lemon Pudding Cake

Lemon Pudding Cake

Lemon Pudding Cake is a vegetarian dessert. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 191 calories, 5g of protein, and 4g of fat. This recipe serves 6. A mixture of eggs, flour, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Preheat oven to 350°F.
Equipment you will use
OvenOven
2
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
Ingredients you will need
LemonLemon
JuiceJuice
3
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl.
Ingredients you will need
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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WhiskWhisk
BowlBowl
4
Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
Ingredients you will need
All Purpose FlourAll Purpose Flour
JuiceJuice
Egg YolkEgg Yolk
MilkMilk
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WhiskWhisk
BowlBowl
5
Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
Ingredients you will need
SugarSugar
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Hand MixerHand Mixer
BowlBowl
6
Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
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WhiskWhisk
7
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 15
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WaterWater
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Baking PanBaking Pan
OvenOven
8
until puffed and golden, 45 to 50 minutes.
9
Transfer to a rack.
10
Serve warm or at room temperature.
DifficultyHard
Ready In45 m.
Servings6
Health Score2
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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