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.