Lemon pudding cake is a recipe that has been haunting me across social media for weeks, now. Whether it's an algorithmic snafu or message from the divine, I finally surrendered and clicked through and now I have a new go-to dessert recipe. Especially using the Australian name of Lemon Delicious, it's an easy sell: soft, pillowy citrus white cake floats atop a layer of warm, semi-liquid custard. Making it in individual ramekins allows you to turn out portions onto plates for a prettier presentation and the enjoyment of drizzling the creamy sauce down over the cake. Or, you can chill them, in which case it becomes akin to a cakey rendition of lemon meringue pie. As both of the GourmetGents prefer limes to lemons, this version is for Lime Delicious, but any citrus variant is an option.
|Delicious by any name|
|Light and fluffy|
Adapted from The New York Times
The recipe as written yields 4 generous, celebratory portions. You could also stretch it by using 6 smaller ramekins or one 8-inch round cake pan. Note that smaller cakes will take less time to bake (15-20 minutes) and larger cakes more (30-45 minutes). Serves 4-8.
4 large eggs, separated
3 limes, zested
1/3 cup lime juice, freshly squeezed
2 tablespoons butter, melted
1 tablespoon vanilla extract
1 scant cup white sugar
1/2 cup cake flour
1/2 teaspoon sea salt, finely ground
1 1/2 cups whole milk
Preheat an oven to 350 F and butter and 4 2-cup round glass baking dishes. Set a kettle of water to boil.
Whip the eggs yolks, lime zest, lime juice, and melted butter together in a large bowl.
In a separate bowl, sift together the sugar, flour, and salt.
|Zesting things up|
Whisk half the dry ingredients into the egg mixture, then half the the milk. Then repeat with the remaining ingredients.
Whip the egg whites to soft peaks and gently fold into the batter. Do not overmix: slight lumpiness in the batter may look unappealing raw, but should bake right out.
Scrape into the prepared dishes. Each should fill about 3/4 of the way. Note that cakes will not rise beyond their fill line. Place the baking dishes into a roasting pan or large baking dish. Working quickly and carefully, transfer the roasting pan to the oven rack and gently fill halfway with boiling water. Bake until cakes are set on top, about 25-30 minutes.
Cakes should be served fresh from the oven or chilled overnight and served cold.
|Fold 'er right in|