Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or individual ramekins.
Mix Dry Ingredients: In a mixing bowl, whisk together the flour, 1 cup of granulated sugar, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, egg yolks, lemon juice, lemon zest, and milk until smooth.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and well combined.
Beat Egg Whites: In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and continue beating until stiff peaks form.
Fold in Egg Whites: Gently fold the beaten egg whites into the batter until just combined. Be careful not to overmix, as this will deflate the egg whites and affect the texture of the cake.
Bake: Pour the batter into the prepared baking dish or ramekins. Place the dish or ramekins in a larger baking pan and fill the pan with hot water to create a water bath. This helps ensure that the pudding cake bakes evenly and maintains its moist texture.
Bake: Bake the lemon pudding cake in the preheated oven for 45-50 minutes, or until the top is golden brown and the cake is set but still slightly jiggly in the center.
Cool and Serve: Remove the pudding cake from the oven and allow it to cool slightly before serving. Dust with powdered sugar, garnish with fresh berries if desired, and serve warm with a dollop of whipped cream on the side.
Tips for Success:
Fresh Ingredients: For the best flavor, use fresh lemon juice and zest. Avoid using bottled lemon juice, as it can lack the brightness and freshness of freshly squeezed juice.
Room Temperature Eggs: Allow your eggs to come to room temperature before using them in the recipe. Room temperature eggs will mix more evenly into the batter and help create a lighter texture.
Water Bath: The water bath is essential for creating a moist and tender pudding cake. Make sure the water comes about halfway up the sides of the baking dish or ramekins to ensure even baking.
Don’t Overmix: When folding in the beaten egg whites, be gentle and avoid overmixing. Overmixing can deflate the egg whites and result in a denser texture.
Variations:
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