It’s Memorial Day here in the U.S. and our family just returned from our annual church camping trip across Kachemak Bay that marks the end of the school year and the unofficial beginning of summer. Although long sleeves and pants were still in order, with temps around the 50’s, the sun was shining brightly for about 18 hours a day, dancing off the water and burning our noses.
I have a food crush on pudding cakes. You pour one fluffy batter into a baking dish and when it comes out of the oven, it’s two glorious layers – an airy cake layer on top and a creamy custard on the bottom. The lemon version is tart and summery, almost effervescent. I’ve posted a similar recipe in the past using Meyer lemons and baking it in individual ramekins. However, I love the homespun, not-so-refined, family-style version baked in a larger dish. I dusted the cake with powdered sugar while warm (just because it looks beautiful) and scooped it into bowls where every portion was devoured and seconds were requested. It was so perfect a dessert in my estimation that I’ve seriously considered making it again in the same week. That never happens. It’s also fantastic and refreshing served cold, if you’re able to restrain yourself long enough to wait for it to chill.
Lemon Pudding Cake
A light and airy summer lemon dessert with two layers – a cake layer on top and a custard layer on the bottom. Adapted from [Real Simple|http://www.realsimple.com/food-recipes/browse-all-recipes/lemon-pudding-cake-00100000077194/index.html].
Yields: 4 servings
- 3/4 cup sugar
- 1/3 cup flour
- 3 eggs, separated
- 2 tablespoons butter, melted
- 1 cup whole milk
- zest of 1 lemon
- 1/3 cup freshly-squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1 tablespoon turbinado sugar
- powdered sugar, for dusting (optional)
Preheat oven to 350. Lightly grease a shallow 1.5 quart oblong casserole dish. Set the prepared casserole dish inside a rectangular roasting pan (I used a 13x9 pan).
Set a kettle full of water to boil on the stove over high heat for the water bath. When ready, turn off heat and set aside.
Meanwhile, stir together the flour and sugar in a small mixing bowl. Set aside. In another medium mixing bowl, whisk together the egg yolks and melted butter. Whisk in the milk, zest and lemon juice. While whisking, add the flour/sugar mixture to the liquids and whisk until smooth.
In the bowl of a stand-mixer fitted with the whisk attachment, beat the egg whites and salt on medium-high speed until stiff peaks form. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared casserole dish. Sprinkle the top of the batter with turbinado sugar.
To the roasting pan, pour just enough of the hot water from the kettle to go halfway up the outside of the casserole baking dish. Bake until the top of the cake is golden brown, about 30-35 minutes. Dust with powdered sugar and serve warm or chill and serve cold.
