Lemon Pudding Cake

This is my favorite warm weather dessert.  I’ve been making it for years, in different versions.  I used to make them individually and cook them in a bain-marie.  What I have discovered is that this is one resilient dessert.  The version pictured above was just cooked in the oven, by cooking it in a hot water bath it makes for a more pudding like dessert, but if for some reason you forget to place it in a hot water bath all is not lost.   If you have small individual 4 ounce custard cups you can butter them (cut the cooking time in half) and turn them over for a more spectacular presentation.  At the end of the day I think this dessert benefits from a simple straight forward presentation, I like serving it in a big baking dish with a side bowl of whipped cream (sweetened or not) and letting people serve themselves.  If you under cook it a bit it’s more pudding if you over cook it a little it’s more moist cake.

Lemon Pudding Cake

Preheat the oven to 350 F.

In the bowl of a standing mixer add 1/2 cup of unsalted room temperature butter and 1 1/2 cups of sugar and beat with a paddle attachement on medium speed until well combined.  One at a time add 6 large room temperature egg yolks. Slowly add 2/3 cups all purpose flour, and 2/3 cup of lemon juice and the finely grated rind of 3 lemons. Mix just until everything has come together.  Pour in 1 Cup of Heavy Cream and 2 cups of whole milk, with a spatula or wooden spoon stir together until well mixed. Put aside.

Replace the paddle attachment with a whisk attachment and beat the 6 room temperature egg whites and 1/2 teaspoon salt until they form soft peaks.

Gradually fold in one-third of the whites, when they are thoroughly mixed in add the remaining whites and fold together until just combined.

Grease a 9″ x 2″  square pan.  Pour batter into the pan and place the pan into a bigger pan which can be poured  hot water half way up the pudding pan.

Place in the preheated oven and bake for 50 or so minutes, the cake should be nicely browned on top when it is ready.

I prefer this served chilled, at the very least room temperature, however some people like it warm.  See what is best for you – it seems to me that the day after it even seems to me more lemony.

Whipped cream never is a bad idea.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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