Lemon Pudding Cake

🥘 Ingredients

• water
• egg yolks 3 large
• granulated sugar 1 cup, divided
• whole milk 1 cup
• fresh lemon juice (from about 2 to 3 lemons) ½ cups
• finely grated lemon zest 1 Tbsp
• unsalted butter 2 Tbsp
• vanilla extract 1 tsp
• all-purpose flour ¼ cups
• kosher salt ¼ tsp
• egg whites 3 large
• powdered
• whipped

1. 1

   Preheat your oven to 325°F. Line the bottom of a 9x13-inch baking pan with a clean kitchen towel. Lightly grease a 1.5-quart baking dish (or 6 to 8 ramekins ) with cooking spray. Bring a kettle of water to a boil.
2. 2

   In a large bowl, whisk together the egg yolks , 0.75 cups of the granulated sugar , whole milk , fresh lemon juice (from about 2 to 3 lemons) , finely grated lemon zest , melted and cooled unsalted butter , and vanilla extract until well combined.
3. 3

   Whisk in the all-purpose flour and kosher salt until the batter is smooth.
4. 4

   In a separate medium bowl, whisk the egg whites until foamy. Gradually add the remaining 0.25 cups of granulated sugar and continue whisking until soft peaks form.
5. 5

   Gently whisk about one-third of the egg whites into the lemon mixture to lighten it. Using a flexible spatula, gently fold in the remaining egg whites until just combined (a few streaks are okay).
6. 6

   Pour the batter into the prepared baking dish. Place the dish into the towel-lined 9x13 pan. Carefully pour the boiling water into the 9x13 pan until it reaches halfway up the sides of the baking dish.
7. 7

   Bake until the top is puffed and golden brown, and the cake feels set but still has a slight jiggle (about 40 to 50 minutes for a single dish, or 25 to 30 minutes for ramekins).
8. 8

   Remove from the water bath and allow to cool slightly. Serve warm, dusted with powdered sugar and topped with a dollop of whipped cream.