Lemon Pudding Cake
Grate enough lemon to yield 3 tablespoons of zest. Squeeze the lemons to yield ½ cup lemon juice.
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Cooking tools:
- Hand mixer
- Ramekin
- Fine-mesh sieve
- Grater
- Roasting pan
- Kitchen towel
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 3 large lemons ((for zest and juice))
- 2 large eggs, plus 2 large whites
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 1 cup sugar, divided
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- whipped cream or Cool Whip for garnish
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