Recipe: Lemon Pudding Cake
Summary: A dish of heavenly pudding and cake doesn’t have to look good to taste incredible. While baking, the pudding cake separates into two layers – light and cakey on top and silky and custardy on bottom.
Ingredients
- 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 1/4 cups sugar
- 5 tablespoons butter, softened
- 2 tablespoons grated zest and 1/2 cup juice from 3 large lemons
- 5 large eggs, separated
- 1 1/4 cups milk, room temperature
- 2 quarts boiling water (or enough boiling water to come up halfway on the sides of the baking pan)
Preparation time: 15 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 6
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