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Lemon Pudding Cake

Photo: Leo Gong; Styling: Karen Shinto
Yield Makes 6 servings
The bright-flavored batter separates into a sponge cake layer atop a pudding bottom. Prep and Cook Time: 1 hour, plus cooling time.

Ingredients

  • 2 eggs, separated
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 tablespoons butter, melted and cooled
  • 1/4 cup fresh lemon juice
  • 2 teaspoons fresh lemon zest
  • 1/2 teaspoon salt

Nutrition Information

  • calories 160
  • caloriesfromfat 39 %
  • protein 3.8 g
  • fat 6.9 g
  • satfat 3.7 g
  • carbohydrate 21 g
  • fiber 0.1 g
  • sodium 278 mg
  • cholesterol 87 mg

How to Make It

  1. Preheat oven to 350°. Set 6 ramekins (6 oz. each) in a 9- by 13-in. baking pan. Set aside.

  2. In a large bowl, whisk together egg yolks and sugar until thick and creamy. Stir in flour, milk, butter, lemon juice, and lemon zest.

  3. In a large, clean bowl, whip egg whites and salt until firm (but not dry) peaks form. Stir one-quarter of beaten whites into egg yolk mixture until blended, then gently fold in remaining whites.

  4. Pour batter into ramekins. Pour enough hot water into the baking pan to come 1 in. up sides of the ramekins.

  5. Bake until cake layers are set and tops are lightly golden, about 30 minutes. Remove ramekins from water bath and let cool to room temperature before serving.

  6. Note: Nutritional analysis is per serving.