Name: Lemon Pudding Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups (375 ml) sugar; 4 teaspoons (20 ml) cornstarch; 2 eggs; 1 1/2 cups (375 ml) water; 3/4 cup (180 ml) lemon juice; 3 tablespoons (45 ml) unsalted butter, softened; 1 cup (250 ml) unbleached all-purpose flour; 1 teaspoon (5 ml) baking powder; 1 pinch salt; 2 eggs, separated; 1/2 cup (125 ml) sugar; 1/4 cup (60 ml) unsalted butter, softened; 1/4 cup (60 ml) canola oil; Grated zest of 1 lemon; 2 tablespoons (30 ml) lemon juice

Preparation

- With the rack in the middle position, preheat the oven to 190°C (375°F).
Lemon Curd
- In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs and whisk until smooth. Add the water, lemon juice and butter. Bring to a boil over medium-low heat, whisking constantly and scraping the bottom and corners of the saucepan. Pour the curd into a 2-litre (8-cup) soufflé dish. Set aside.
Batter
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add half the sugar while beating until very stiff peaks form.
- In a third bowl, beat the remaining sugar with the butter, oil, lemon juice, lemon zest and egg yolks with an electric mixer until smooth. On low speed, mix in the dry ingredients. Stir 1/4 of the egg whites into the batter. Using a spatula, gently fold the remaining egg whites into the batter.
- Spoon the batter onto the warm lemon curd. Bake until the cake is golden-brown and a toothpick inserted in the centre of the cake comes out clean.
- Serve at room temperature.

Lemon Pudding Cake

Categories

Ingredients

Lemon Curd

Batter

Preparation

Lemon Curd

Batter

Personal Note