Lemon Pudding Cake

Name: Lemon Pudding Cake
Ingredients: 3 tablespoons unsalted butter; 1 cup sugar; 4 large eggs, sepparated; 3 tablespoons flour; 1/3 cup fresh lemon juice; 2 teaspoons freshly grated lemon zest; 1/4 teaspoon salt; 1 cup whole milk; 1/3 cup slivered almonds, toasted

9 ingredients

5 steps

Ingredients

3 tablespoons unsalted butter
1 cup sugar
4 large eggs, sepparated
3 tablespoons flour
1/3 cup fresh lemon juice
2 teaspoons freshly grated lemon zest
1/4 teaspoon salt
1 cup whole milk
1/3 cup slivered almonds, toasted

Directions

1

CREAM BUTTER AND SUGAR: Preheat oven to 325. In a large mixing bowl, beat the butter until creamed. While beating, gradually add the sugar. Cream until light and fluffy.
2

ADD: Add egg yolks one at a time, beating well after each addition. Add flour, lemon juice, lemon zest, and salt. Beat well. Stir in the milk. Stir in 1/4 cup of the almonds.
3

BEAT EGG WHITES AND FOLD INTO MIXTURE: In another bowl, beat egg whites until stiff. Fold them carefully into the batter.
4

BAKE: Pour batter into a 9-inch loaf pan. Place in a roasting pan. Pour hot water to come up about 1/3 of the way up the loaf pan. Bake until set, about 40 minutes. Raise temperature of oven to 350 and bake until top browns, about 10 minutes longer.
5

SERVE: Divide pudding among 8 individual cups (a coffee cup looks nice, or pyrex is fine). Sprinkle top with remaining almonds. Serve warm or cover and chill.