Lemon Pudding Cake
I saw a recipe on Pinterest for lemon pudding cake and then just happened to be reading the recent Cook’s Illustrated and found a recipe that sounded much more reliable. I love watching America’s Test Kitchen and finding out why things work the way they do. This recipe has a bold lemon flavor without the bitter lemon zest. The lemon zest is added to the hot cream and then strained out before adding the rest of the ingredients. It turned out silky smooth on the bottom and cakey on the top.
We tried it without the blueberry compote and it was so good alone that I didn’t want to add the blueberries. However, I did, and amazingly it made it even better. This was light and creamy with an amazing lemon flavor. Thanks to America’s Test Kitchen, I only had to make one batch to get perfection.
Lemon Pudding Cake
- Category: Dessert
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tablespoons fresh lemon zest, finely grated
- 1/2 cup lemon juice
- 1 cup sugar
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 eggs, separated
- 1/2 teaspoon vanilla
- BLUEBERRY COMPOTE
- 1 tablespoon butter
- 2 cups frozen blueberries
- 2 tablespoons sugar
- 1/2 teaspoon lemon juice
- Preheat oven to 325º. Fold dish towel into bottom of large roasting pan. Place 6 6 ounce ramekins on top of towel and set aside pan.
- Bring milk and cream to simmer in medium saucepan over medium-high heat. Remove form heat and whisk in lemon zest, cover pan and let stand for 15 minutes.
- Strain milk mixture through fine-mesh strainer into bowl, pressing on lemon zest to extract liquid. Whisk 3/4 cup of sugar, flour, baking powder, and salt in second bowl until combined. Add egg yolks, vanilla, lemon juice, and milk mixture and whisk until combined.
- Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add remaining 1/4 cup sugar and whip until glossy, soft peaks from, 1-2 minutes.
- Whisk one quarter of whites into batter to lighten with rubber spatula, gently fold in remaining whites until no clumps or streaks remain. Pour into ramekins, until nearly full. Pour enough cold water into pan to come one third of the way up the sides of ramekins. Bake until cake is set and pale golden brown and pudding layer registers 172 to 175 degrees at center, 50-55 minutes.
- Remove pan from oven and let ramekins stand in water bath for 10 minutes. Transfer ramekins to wire rack and let cool completely.
- Blueberry Compote:
- Melt 1 tablespoon butter in small saucepan over medium heat. Add 2 cups frozen blueberries, 2 tablespoons sugar and a pinch of salt and bring to a boil. Lower heat and simmer until thickened and about 1/4 of juice remains, 8-10 mites Remove from heat and stir in 1/2 teaspoon lemon juice.
- Cooks Illustrated 2014