"The top looks very cakey, but feels like pudding in your mouth" - my housemate.
The cake is very fluffy and moist.
The recipe:
3 eggs, separated
2 tbs lemon rind (the rind of three lemons)
1.50 c milk (whole milk in this case)
0.75 c lemon juice (the juice of one large lemon)
2 tsp butter, melted
1.50 c sugar, divided (in this case one-third white sugar and two-thirds brown sugar)
0.50 c all-purpose flour
0.50 tsp baking powder
0.25 tsp salt
Beat yolks at medium speed until fluffy and lemon-yellow. Add lemon rind, milk, lemon juice and butter. Beat well. Combine 1 cup sugar, flour, salt and powder and mix. Add the dry ingredients to the yolk mixture. [*it is a very loose liquid*]. Mix until smooth.
Beat egg yolks to soft peaks. Add remaining 0.50 cup sugar. [*this flattened the whites - should I have re-whipped until soft peaks formed again?*]. Fold whites into yolks mixture.
Pour into a greased 2-quart baking dish. [* wide and flat? deep and narrow? I used two baking dishes approx. 4 inches high and 7 inches wide*]. Place in large shallow dish and add hot water to pan to a depth of 1/3 the height of the baking dish [*which baking dish? The one with pudding inside? Or the big shallow dish?*]. Bake at 350º for 45 minutes or until center is set. Cover and chill for 1 hour [*didn't do this last step*].
