Lemon Pudding Cake
- Yield: 8
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Lemon Pudding Cake
- 3/4 cup (185g) white sugar
- 1 pinch salt
- 3 tablespoons butter, melted
- 1/4 cup (65g) sifted plain flour
- 1 teaspoon grated lemon zest
-
- 1/4 cup (65ml) lemon juice
- 1 1/2 cups (375ml) milk
- 3 egg yolks
- 3 egg whites
Ingredients
- Sugar - 185g
- Salt - a pinch
- Butter - 4 tbsp, melted
- Plain flour - 1/4 cup
- Lemon - 1, zest grated and juice squeezed
- Milk - 1 1/2 cups
- Egg - 3, yolks and whites separated
- Icing sugar - for dusting
Instructions
- Preheat oven to 180˚C. Grease and line an oven proof dish (Batter fits a 20cm square pan but also large ovenproof bowls)
- In a large bowl combine sugar, salt and melted butter.
- Sift in the flour. Stir in the lemon zest and lemon juice. Stir to combine well.
- Combine the milk and egg yolks in a separate small bowl then add to lemon mixture.
- In a separate large glass or metal mixing bowl, beat egg whites until stiff peaks form.
- Fold half of the whites into the batter until well combined, then quickly fold in remaining whites until well combined again. Pour batter into the prepared dish.
- Bake in a water bath of warm water, in the preheated oven for 40 minutes or until top is lightly browned. Serve warm or cold with icing sugar dusted over.
