Lemon Pudding Cake

The lemon curd used here is also available as a standalone recipe: Lemon Curd (Lemon Pudding Cake).

Ingredients

Lemon Curd

• 1 1/2 cups (360 ml) sugar
• 4 teaspoons (20 ml) cornstarch
• 2 eggs
• 1 1/2 cups (360 ml) water
• 3/4 cup (180 ml) lemon juice
• 3 tablespoons (45 ml) unsalted butter, softened

Batter

• 1 cup (240 ml) unbleached all-purpose flour
• 1 teaspoon (5 ml) baking powder
• 1 pinch salt
• 2 eggs, separated
• 1/2 cup (120 ml) sugar
• 1/4 cup (60 ml) unsalted butter, softened
• 1/4 cup (60 ml) canola oil
• Grated zest of 1 lemon
• 2 tablespoons (30 ml) lemon juice

Directions

1. To make the lemon curd, combine the sugar and cornstarch in a saucepan off the heat. Add the eggs and whisk until smooth, then add the water, lemon juice, and butter. Bring to a boil over medium-low heat, whisking constantly and scraping the bottom and corners of the saucepan. Pour the curd into a 2-litre (8-cup) soufflé dish and set aside.
2. To make the batter, position the rack in the middle and preheat the oven to 375°F (190°C).
3. In a bowl, combine the flour, baking powder, and salt; set aside. In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add half the sugar, beating until very stiff peaks form.
4. In a third bowl, beat the remaining sugar with the butter, oil, lemon juice, lemon zest, and egg yolks with an electric mixer until smooth. On low speed, mix in the dry ingredients. Stir 1/4 of the egg whites into the batter, then use a spatula to gently fold in the remaining egg whites.
5. Spoon the batter onto the warm lemon curd. Bake until the cake is golden-brown and a toothpick inserted in the centre comes out clean. Serve at room temperature.