Lemon Pudding Cake Recipe

Lemon Pudding Cake Recipe

cooking.nytimes.com

A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled...

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Ingredients

  • 4 large eggs, separated
  • 1 teaspoon finely grated lemon zest
  • 1/3 cup lemon juice
  • 1 tablespoon unsalted butter, melted
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups whole milk

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