Shelly's Recipe

LEMON PUDDING CAKE

Category: Cakes

1/4 cup flour
2 tsp cornstarch
1 1/4 cups sugar (divided use)
5 tbsp unsalted butter, softened
2 tbsp grated lemon zest
5 large eggs, yolks and whites separated
1/2 cup fresh lemon juice
1 1/4 cups whole milk, at room temperature
Pinch cream of tartar
Confectioners sugar
Boiling water for water bath

Adjust oven rack to lowest position and preheat oven to 325. Grease an 8-inch-square baking dish. Place a kitchen towel in the bottom of a roasting pan, arrange the prepared baking dish on the towel, and set aside.

Whisk the flour and cornstarch together in a bowl.

In a large bowl, beat 1/2 cup of the sugar, the butter and lemon zest together on medium-high speed until light and fluffy, 3 to 6 minutes. Beat in the egg yolks, one at a time, until incorporated. Reduce the mixer speed to low, add the flour mixture, and beat until incorporated. Slowly add the lemon juice and milk; mix until just combined.

In a medium bowl, whip the egg whites and cream of tartar with an electric mixer on medium-low speed until foamy. Increase the speed to medium-high and gradually whip in the remaining 3/4 cup sugar until the whites form stiff peaks, 1 to 3 minutes.

Whisk 1/3 of the egg whites into the batter, then gently fold in the remaining egg whites, one spoonful at a time, until well combined. Spoon the batter into the prepared baking dish.

Place a roasting pan in the oven and carefully pour enough boiling water into the pan to come halfway up the sides of the baking dish. Bake until the surface is golden brown and the edges are set, about one hour. The center should jiggle slightly when gently shaken.

Remove baking dish from the water bath, transfer to a wire rack and cool for at least 1 hour. Dust the cake with confectioners sugar and serve. Serves 8