Lemon pudding cake
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- 1/4 cup flour
- 2 teaspoons cornstarch
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, softened
- 2 tablespoons grated lemon zest and 1/2 cup fresh lemon juice, from four lemons.
- five large eggs, separated
- 1 1/4 cups whole milk, room temperature
- pinch cream of tartar
- powdered sugar
Place the 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. The center should jiggle slightly when gently shaken. Bake for about one hour.
Remove the baking dish from the water bath, transfer to a wire rack, and cool for at least one hour. Dust the cake with powdered sugar and serve. Serves eight.