Lemony pudding cake

Special equipment • electric mixer

SERVES 4

5 tbsp butter, at room temperature

1 cup granulated sugar

finely grated zest of 2 lemons

finely grated zest of 1 orange

3 large eggs, separated

¾ cup all-purpose flour

1 cup whole milk

juice of 2 lemons

2 tbsp prepared lemon curd

1 Preheat the oven to 350°F (180°C). Combine the butter and sugar in a bowl and beat with an electric mixer until light and creamy. Beat in the lemon zest, orange zest, and egg yolks to blend well. On low speed, beat in half of the flour and half of the milk until blended; then beat in theremaining flour and milk. Stir in the

lemon juice and set aside.

2 In another bowl, use the mixer fitted with clean beaters to beat the egg whites until soft peaks form; then fold into the batter. Spread the lemon curd over the bottom of a buttered 1 quart (1.2 liter) ovenproof, freezer-safe dish, then pour in the batter. Place the dish in a pan and add warm water to fill halfway up

the sides. Bake for 25 minutes or until golden. Remove from the pan and let cool. Wrap in plastic wrap and then foil, and freeze.

3 To serve, defrost overnight in the refrigerator. Bake uncovered in a preheated 325°F (160°C) oven for 25 minutes or until warmed through. Serve slightly warm.

Cook’s NoTEs

If the top starts to brown before the cake is warmed through, cover loosely with foil. To test if the cake is ready to serve, insert a metal skewer into the center, then remove and check if it feels hot.

Lemony pudding cake