Lemon Pudding Cake

Ingredients

• 4large eggs, separated
• 1teaspoon finely grated lemon zest
• ⅓cup lemon juice
• 1tablespoon unsalted butter, melted
• 1cup sugar
• ½cup all-purpose flour
• ½teaspoon kosher salt
• 1 ½cups whole milk

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    271 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 0 grams dietary fiber; 36 grams sugars; 7 grams protein; 135 milligrams cholesterol; 268 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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6 to 8 servings

Preparation

1. Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.
2. In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.
3. Whip the egg whites until soft peaks form, then gently fold them into the batter.
4. Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.

• Adapted from “The Farm,” by Ian Knauer (Houghton Mifflin Harcourt)

1 hour