Pudding cake is an old fashioned and simple dessert. It is a dessert that has been around for years and it is exactly what it sounds like, part pudding, part cake.
This type of cake has always fascinated me. You mix it up all together like a normal cake, and yet in the oven it separates and creates a layer of cake and a layer of pudding. It ends up being the perfect combination of both.
I posted a gluten free version of this Lemon Pudding Cake in my allergy section earlier this week.
Lemon Pudding Cake
- 2 large eggs, separated, room temperature
- 2 tablespoons unsalted butter, softened
- 2/3 cup sugar
- ¼ cup lemon juice
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 cup milk
- Heat the oven to 350 degrees. Grease 2-quart baking dish.
- Beat the egg whites to soft peaks and set aside.
- Beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes. Reduce the speed to medium and add the egg yolks, mixing until incorporated.
- Add the flour and salt and beat until combined. Add the lemon juice and milk and beat until incorporated. Using a rubber spatula, fold in the egg whites.
- Pour the batter into the prepared dish. Place the dishes in a large baking pan and add enough boiling water to the outer pan so that it reaches halfway up the sides of the dish. You are creating a water bath.
- 3. Bake until the top is golden and the center springs back when gently pressed, 35 to 40 minutes. Transfer the dish to a rack to cool completely.