{"slug":"lemon-pudding-cake","collection":"recipes","is_recipe":true,"visibility":"public","title":"Lemon Pudding Cake","description":"A light, airy baked pudding cake with a soufflé-like top and a custardy lemon sauce underneath, baked in a water bath.","body_md":"\n## Source\nhttps://cooking.nytimes.com/recipes/12363-lemon-pudding-cake\n\n## Change Log\n\n-   Cut sugar back to 170 grams\n\n## Preheat Oven\n\n-   Preheat oven to 350° F\n\n## Equipment\n\n-   8\" cake pan- square or round.\n-   Large roasting pan.\n-   Stand mixer.\n\n## Ingredients\n\n-   4 large eggs, separated\n-   1 teaspoon finely grated lemon zest\n-   120ml (½ cup) lemon juice\n-   14g (1oz) (1 tbsp) unsalted butter, melted\n-   170g (6oz) sugar\n-   64g (2oz) (½ cup) all-purpose flour\n-   ½ teaspoon kosher salt\n-   360ml (1½ cups) whole milk\n\n## Preparation\n\n1.  Place a large roasting pan on a rack in the center of the oven. Fill\n    the pan halfway with water. With the pan inside, heat the oven to\n    350 degrees. Butter an 8-inch square or round baking dish.\n2.  In a large bowl, whisk together:\n    -   egg yolks\n    -   lemon zest\n    -   lemon juice\n    -   butter\n3.  In another bowl, stir together:\n    -   sugar\n    -   flour\n    -   salt\n4.  Whisk **half the flour mixture** into the egg yolks, then half the\n    **milk**.\n5.  Whisk in remaining **flour mixture**, then remaining **milk**.\n6.  Whip the **egg whites** until soft peaks form, then gently fold them\n    into the batter.\n7.  Pour batter into the buttered dish.\n8.  Place the dish in the pan of water in the oven.\n9.  Bake until the cake is set, about 45 minutes.\n\n\n## Notes\n\n- **Unit repair (2026-07-30):** the ounce figures in this recipe were placeholders, not conversions — everything between 14g and 40g had been written \"(1oz)\" and everything between 43g and 65g \"(2oz)\". The gram weights are correct and unchanged; only the bogus ounce fragments are removed. Where a spoon or cup measure sat in the same parentheses it is kept, since that one is real.\n","draft":false,"servings":"6","prep_time":"20 minutes","cook_time":"45 minutes","total_time":"1 hour 5 minutes","source_name":"NYT Cooking","source_url":"https://cooking.nytimes.com/recipes/12363-lemon-pudding-cake","created_at":"2019-02-19T20:09:55Z","updated_at":"2026-07-30T12:01:12.240223Z","categories":["dessert"],"tags":["Lemon"],"methods":["Baked"],"themes":["Vegetarian"],"ingredients":[{"section":"","items":["-   4 large eggs, separated","-   1 teaspoon finely grated lemon zest","-   120ml (½ cup) lemon juice","-   14g (1 tbsp) unsalted butter, melted","-   170g (6oz) sugar","-   64g (½ cup) all-purpose flour","-   ½ teaspoon kosher salt","-   360ml (1½ cups) whole milk"],"parsed":[{"raw":"-   4 large eggs, separated","qty":4,"item":"large eggs","prep":"separated"},{"raw":"-   1 teaspoon finely grated lemon zest","qty":1,"unit":"tsp","item":"finely grated lemon zest"},{"raw":"-   120ml (½ cup) lemon juice","qty":120,"unit":"ml","item":"lemon juice"},{"raw":"-   14g (1 tbsp) unsalted butter, melted","qty":14,"unit":"g","item":"unsalted butter","prep":"melted"},{"raw":"-   170g (6oz) sugar","qty":170,"unit":"g","item":"sugar"},{"raw":"-   64g (½ cup) all-purpose flour","qty":64,"unit":"g","item":"all-purpose flour"},{"raw":"-   ½ teaspoon kosher salt","qty":0.5,"unit":"tsp","item":"kosher salt"},{"raw":"-   360ml (1½ cups) whole milk","qty":360,"unit":"ml","item":"whole milk"}]}],"servings_int":6,"qc":{"status":"passed","last_checked_at":"2026-07-30T12:12:44.878302Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}