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Traditional Irish Lemon Pudding Cake

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A delightful dessert with a balance of tartness and sweetness, reminiscent of cherished family recipes. Perfect for gatherings or a comforting treat.

Ingredients

Scale
  • 4 unit egg (separated)
  • 2 tbsp granulated sugar (for egg yolks)
  • 4 tbsp granulated sugar (for egg whites)
  • 1 unit lemon (zested and juiced)
  • 2 tbsp unsalted butter (melted)
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 1 pinch salt
  • 1 tsp butter (for greasing)

Instructions

  1. Preheat the oven to 350°F (175°C) and generously grease a 1-quart baking dish with the butter.
  2. Place the dish into a larger roasting pan, which will be used for the water bath.
  3. In a medium bowl, whisk the egg yolks with 2 tablespoons of the granulated sugar and all of the lemon zest until pale and creamy.
  4. Stir in the melted butter and flour until smooth, then gradually whisk in the milk and lemon juice until fully combined.
  5. In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
  6. Gradually add the remaining 4 tablespoons of sugar, continuing to beat until stiff glossy peaks form.
  7. Pour the lemon-yolk mixture into the prepared baking dish, then gently spoon the beaten egg whites over the top without stirring.
  8. Carefully pour hot water into the larger roasting pan around the baking dish, filling it halfway up the sides of the dish.
  9. Bake for 30 to 35 minutes, or until the top is golden brown and the pudding is just set but still slightly jiggly in the center.
  10. Remove the baking dish from the water bath and let cool for 10 minutes before serving.

Notes

Serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://recypez.com/traditional-irish-lemon-pudding-cake/

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