LEMON PUDDING CAKE
1/4 cup all-purpose flour
2 teaspoons cornstarch
1-1/4 cups sugar
5 tablespoons unsalted butter, softened
2 tablespoons grated zest
1/2 cup juice from 4 lemons
5 large eggs, separated
1-1/4 cups whole milk, room temperature
2 quarts boiling water
Adjust oven rack to lowest position and preheat oven to 325 degrees F.
Grease an 8 - inch square baking dish.
Whisk flour and cornstarch in bowl.
With electric mixture 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.
Beat egg whites:
Using a 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 the whites into the 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.
This recipe comes from Cooks Country Magazine (April 2009).
Linda got the recipe from our friend Sue and admits it was a rather involved recipe, but admitted it was worth it. I would have to agree after reading the recipe and enjoying a helping of it. I could have easily eaten a second helping. It is amazing how the lemon and cake layers separate. (Sorry I didn't take a picture of it in the dish so you could see the two layers - very impressive.)