Lemon Pudding Cake

Lemon 

Pudding Cake

After baking, this cake has 2 layers
Top of cake, is very moist, soft and fluffy
texture is just like cheesecake
Bottom of cake. is very creamy and smooth
With full of lemon on this cake,
taste is sweet and sour
Good to serve on warm, room temperature 

or after chilled
with a cup of coffee or tea 

   Ingredients     

For glass oval baking dish 26x18x5 cm

Unsalted butter (room temperature) 1/3 cup (60g)
Sugar  3/4 cup (130g)
Lemon juice 60ml
Lemon zest 1 tablespoon
Egg yolks(room temperature) 3
Cake flour 1/4 cup (35g)
Salt 1/4 teaspoon
Milk 1 cup (220ml)

Egg whites 3
Sugar 1/4 cup (50g)

Optional
Powdered sugar 20g 

Don't need to grease glass oval baking dish 

Preheat oven to 180°C/ 350°F.

 In a large bowl,  

whisk the butter and sugar (130g)

with hand mixer on the high speed 

for about 2-3 minutes until pale and fluffy

 

Add lemon juice and lemon zest, 

whisk with hand mixer on medium speed 

Add egg yolks one by one at a time ,

whisk with hand mixer on medium speed 

-Add Flour and milk alternately-

First add 1/2 of flour and salt,

whisk with hand mixer on low speed
then add 1/2 of milk,

add another 1/2 of flour,

add another 1/2 of milk,

whisk with hand mixer on low speed 

until the cake batter is combined 

 In another large bowl, 

beat the egg whites with a hand mixer
When egg whites is foamy , 

add sugar(50g), and continue to beat egg white 

until soft peaks

Pour about 1/2 of the meringue and fold into cake batter,

 and then add another 1/2 of meringue 

gently fold in until the cake batter is evenly combined.

Pour the batter into baking dish

Bake with water bath at 180°C / 350°F for 15 minutes,
 and then 160°C / 320°F for 25-35 minutes .
until top is golden brown and the center is set

Place cake on a wire rack to cool 

( Optional )
Sprinkle  powdered sugar over the top of cake
Serve warm, room temperature or after chilled

 

 

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