Upside Down Lemon Pudding Cake

It’s been pretty dreary here in Philadelphia for the past few days.  After cleaning the house I settled in to organize my recipes (1x/year I go through my recipes to weed out what I will not be using anymore).  About 2 years ago I bought America’s Best Lost Recipes (kitchen tested and approved by the good folks at the America’s Test Kitchen).  I started flipping through the book and realized there are couple of recipes I wanted to try.  One of the recipes I found was this Upside Down Lemon Pudding Cake (original name is “Great Aunt Ellen’s Upside Down Lemon Pudding Cake).   It looked simple enough and I wanted something for after dinner dessert tonight. 


Serves 6 (Makes 6 – 6oz ramekins or 2 quart baking dish):

2 large eggs, separated, room temperature
2 Tablespoons unsalted butter, softened
1/2 cup sugar
2 Tablespoons grated zest plus 1/4 cup juice from 2 lemons
2 Tablespoons all-purpose flour
1/8 teaspoon salt
1 cup milk
**boiling water to fill the baking pan

Adjust an oven rack to the middle position and heat the oven to 350F.  Grease 2 quart baking dish or six 6 ounce ramekins. 

With an electric mixer on medium high speed, beat the egg whites to soft peaks.  Transfer to a bowl and set it aside.

Beat the butter, sugar, and zest together on medium high speed until fluffy, about 2 minutes.  Reduce the speed to medium and add the egg yolks, mixing until incorporated.  Add the flour and salt and beat until combined.  Add the lemon juice and milk and beat until incorporated. 

Using a rubber spatula, fold in the egg whites.  Pour the batter into the baking dish, or use the ladle to pour the batter into ramekins (for ramekins, if you don’t use the ladle the first few cups get all the froth and later cups get all the batter). 

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.  Bake until the top is golden and the center springs back when gently pressed (35-45 min for a baking dish; and 25-35 min for ramekins). 

Transfer the dishes to a rack and cool completely, at least 1-1/2 hours (these can be refrigerated for up to 2 days; allow to sit at room temperature for 30 minutes before serving.)  To serve, run a paring knife around the edges of the dish and invert onto a plate. 

My opinion: Delicious, delicious, and delicious!!  As this bakes in the oven, the egg whites float to the top and turn into this spongy cake, and the rest of the batter settles to the bottom and creates a pudding like layer. 

Do you see what I’m talking about??  This has delicate lemon flavor you will love!!  This is so easy, it’s a must try!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s