Upside-Down Lemon Pudding Cake

Name: Upside-Down Lemon Pudding Cake
Yield: 6 servings
Ingredients: 2 large eggs, separated, at room temperature; 2 Tbsp unsalted butter, softened; 2/3 cup sugar; 2 Tbsp all-purpose flour; 2 Tbsp lemon zest; 1/8 tsp salt; 1/4 cup fresh lemon juice (from 2 lemons); 1 cup milk

8 ingredients•11 steps•6 servings

1
Adjust an oven rack to the middle position and heat the oven to 350°F. Grease a 2-quart baking dish or six 6-ounce ramekins.
2
With an electric mixer on medium-high speed, beat the egg whites to soft peaks. Transfer to a bowl and set aside.
3
Beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down the bowl as necessary.
4
Reduce the speed to medium and add the egg yolks, mixing until incorporated.
5
Add the flour, lemon zest, and salt and beat until combined.
6
Add the lemon juice and milk and beat until incorporated.
7
Using a rubber spatula, fold in the egg whites.
8
Pour the batter into the prepared dish or ramekins. Place the dishes in a large baking pan and add enough boiling water to the pan so that it reaches halfway up the sides of the dish or ramekins.
9
Bake until the top is golden and the center springs back when gently pressed:
10
Transfer the dishes to a rack to cool completely, at least 1½ hours.
11
To serve, run a paring knife around the edges of the dish and invert onto a plate.

💡 Cook's Notes

The pudding cakes can be refrigerated for up to 2 days. Allow to sit at room temperature for 30 minutes before serving. Serving the cake at room temperature is best: It unmolds perfectly intact and the flavor is lemony but not too harsh. If making individual pudding cakes, it's best to ladle rather than pour the batter into the ramekins; otherwise the first cups get all the froth and the later cups get all the batter. Garnish with thin strips of lemon zest.