https://www.cooksillustrated.com/recipes/7781-lemon-pudding-cakes
Serves 4 to 6
This pudding cake can be made in any of the following: 6 - 3/4 cup custard cups; 4 - 1 1/3 cup ramekins or miniature souffle cups; 1 - 9" round cake pan; 1 - 8" square cake pan. All pudding cakes, regardless of pan size, require the same baking time.
Ingredients
2 tablespoons unsalted butter, softened, plus extra to grease the pan
1/2 cup granulated sugar, plus 2 tablespoons
1/8 teaspoon table salt
3 large egg yolks
3 tablespoons unbleached all-purpose flour
2 - 3 teaspoons lemon zest
1/4 cup lemon juice, strained, from 1 to 2 lemons
1 cup whole milk
4 large egg whites, at room temperature
Instructions
Adjust oven rack to center position and heat oven to 325 degrees.
Lightly butter pan or baking molds of choice.
Lay folded dish towel in bottom of roasting pan and set molds or pan inside.
Bring several quarts of water to boil for water bath.
Meanwhile, in mixing bowl mash 2 tablespoons butter together with sugar and salt with back of wooden spoon until crumbly.
Beat in yolks, then flour, mixing until smooth.
Slowly beat in lemon zest and juice, then stir in milk.
Beat egg whites to stiff, moist peaks. Gently whisk whites into batter just until no large lumps remain. Be sure to whisk the egg whites into the batter instead of folding them in. Since the batter is about the consistency of milk, folding would flatten the fluffy whites.
Immediately ladle (don’t pour) batter into pan, custard cups, or ramekins. Ladling ensures a more even division of froth vs batter.
Set baking pan on oven rack. Pour enough boiling water into roasting pan to come halfway up sides of baking pan or molds.
Bake until pudding cake center is set and springs back when gently touched, about 25 minutes.
Remove roasting pan from oven and let pan or molds continue to stand in water bath for 10 minutes.
Pudding cakes can be served warm, at room temperature, or even chilled.
Lemon Pudding Cake
From Cook's Country | April/May 2009
To prevent the top layer of the cake from deflating, we beat sugar into the egg whites. This stabilized the whites and resulted in a high, golden, and fluffy cake. For the creamiest texture, it was important to bake the cake in a water bath. The hot water protected the pudding from cooking too quickly.
Serves 8
This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl.
Ingredients
1/4 cup all-purpose flour
2 teaspoons cornstarch
1 1/4 cups sugar
5 tablespoons unsalted butter, softened
2 tablespoons grated zest and 1/2 cup juice from 4 lemons
5 large eggs, separated
1 1/4 cups whole milk, room temperature
2 quarts boiling water
Instructions
Adjust oven rack to lowest position and heat oven to 325 degrees.
Grease 8-inch square baking dish.
Whisk flour and cornstarch in bowl.
With electric mixer on medium-high speed, beat 1/2 cup sugar, butter, and lemon zest until light and fluffy, about 2 minutes.
Beat in yolks, one at a time, until incorporated.
Reduce speed to medium-low. Add flour mixture and mix until incorporated.
Slowly add milk and lemon juice, mixing until just combined.
Using clean bowl and whisk attachment, beat egg whites on medium-high speed until soft peaks form, about 2 minutes.
With mixer running, slowly add remaining sugar until whites are firm and glossy, about 1 minute.
Whisk one-third of whites into batter, then gently fold in remaining whites, one scoop at a time, until well combined.
Place kitchen towel in bottom of roasting pan and arrange prepared baking dish on towel.
Spoon batter into prepared dish.
Carefully place pan on oven rack and pour boiling water into pan until water comes halfway up the sides of baking dish.
Bake until surface is golden brown and edges are set (center should jiggle slightly when gently shaken), about 60 minutes.
Transfer to wire rack and let cool at least 1 hour. Serve.