Lemon pudding cake
Lemon pudding cake recipe in the cake category
Recipe ingredients:
- Cake:
- 1/4 cup flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 egg yolks
- 2/3 cup milk
- 2 teaspoons grated lemon zest
- 1/3 cup fresh lemon juice
- 2 egg whites
- Chantilly cream:
- 1 cup cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Recipe method:
- Set oven rack in the lower third of oven and preheat oven to 350 degrees F.
- Sift flour, sugar and salt into a bowl.
- In another bowl, beat yolks lightly.
- Stir in milk, zest and lemon juice, mixing just until blended.
- Beat egg whites to stiff peaks.
- Fold into batter, which will be light and somewhat runny.
- Pour batter into a 1 quart baking dish of any shape but with 1 1/2 inch sides.
- Set dish in a larger pan and fill with 1 inch of very hot tap water.
- Bake 50 to 55 minutes or until top is golden brown.
- Serve warm with chantilly cream.
- Chantilly cream:
- In a cold bowl with cold beaters, whip cream, sugar and vanilla extract at high speed to moderately stiff peaks.
- Store covered with plastic wrap in the refrigerator until ready for use, up to 24 hours.
Tags: lemon, pudding, recipe, cake, recipes, cooking