Lemon Pudding Cake 檸檬布甸蛋糕
I shared this lemon pudding cake recipe few years ago, many people follow the recipe and looooove it! As the name said, it is pudding but also a cake. The bottom has tangy and sweet lemond curd, and pudding -like but also a soft light cake on top.
It just need one batter and you can have two different texture in one pot. They are sweet, refreshing, tangy and super delicious! Super easy to make and it is perfect to serve at dinner party!
幾年前已分享過這個非常美味的檸檬布甸蛋糕，很多朋友試做了都大讚！
是布甸又是蛋糕的甜點，超超超美味！充滿檸檬香，酸酸的，底層是檸檬凝乳Lemon curd，上面是又像布甸，又像蛋糕的鬆軟口感。
做法簡單，一種做法，兩種口感，簡單的甜品卻超好味！喜歡檸檬的你一定不要錯過喔！
Beat the egg whites until foamy, then add in sugar, keep beating until steak peak formed.
In another bowl, cream the butter and sugar then add in egg yolks, mix well.
Sift in flour, mix well. Then add in milk, lemon zest and lemon juice, mix well.
Add in meringue at 3 times, fold it gently.
Pour the batter into ramekin, then pour 1/3 hot water into baking tray. Pop in preheated oven at 160C, bake for 40-45 minutes.
Sprinkle some icing sugar on top! Enjoy! 
先用電動打蛋器打發蛋白，有氣泡出現時下糖，繼續打發至挺身，備用 （＊即將碗倒轉而不掉下）
在另一個碗內，用電動打蛋器打發牛油，然後下砂糖，拌勻.
加蛋黃，拌勻，再篩入麵粉，拌勻. 再下牛奶、檸檬皮屑和檸檬汁，拌勻.
分三次加入蛋白霜，輕力拌勻.
將麵糊倒入容器內，再在大盤內注入1/3熱水，放入已預熱160度C焗爐，焗約40-45分鐘.
再在上面灑上糖粉即成！
*這個食譜可做約6個布丁蛋糕(每個約150ml)
- 50 g unsalted butter
- 150 g sugar
- 3 egg yolks
- 40 g all-purpose flour
- 1 tsp lemon zest
- 70 ml lemon juice
- 240 ml milk
- 3 egg whites
- 3 g sugar (for beating egg whites)
- 50 克 無鹽牛油
- 150 克 砂糖
- 3 隻 蛋黃
- 40 克 中筋麵粉
- 1 茶匙 檸檬皮屑
- 70 毫升 檸檬汁
- 240 毫升 牛奶
- 3 隻 蛋白
- 30 克 砂糖 (打蛋白用）
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