Lemon Pudding Cake is a classic dessert that beautifully combines the richness of a soft, fluffy cake with the smooth creaminess of a pudding. This delightful recipe offers a balance of sweet and tangy flavors, creating a treat that feels light yet indulgent. What makes this dessert so special is its magical transformation during baking—the batter separates into two layers: a tender sponge-like cake on top and a luscious lemon pudding beneath. It is perfect for family gatherings, dinner parties, or simply when you crave a refreshing and comforting dessert.
Ingredients
- 3 large eggs, separated
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/3 cup freshly squeezed lemon juice
- 1 cup whole milk
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish and set it aside.
- In a mixing bowl, whisk together egg yolks, sugar, melted butter, lemon zest, and lemon juice until smooth. Add flour and salt, then gradually mix in milk until a thin batter forms.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the lemon batter. Pour the mixture into the prepared baking dish. Place the dish in a larger pan filled with hot water (about halfway up the sides). Bake for 40–45 minutes until the top is golden. Allow to cool slightly before serving warm or chilled.
Servings
This recipe makes 6 servings.
Nutritional Info (per serving, approx.)
Calories: 230
Carbohydrates: 38g
Protein: 5g
Fat: 7g
Saturated Fat: 4g
Fiber: 1g
Sugar: 28g
Sodium: 180mg
Notes
Lemon Pudding Cake is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days. Its texture may change slightly after refrigeration, but the flavor remains delicious. Always serve it with a light dusting of powdered sugar or fresh berries for added appeal.
Tips
For best results, ensure egg whites are beaten to stiff peaks before folding into the batter. This step ensures the cake layer rises properly. Always use freshly squeezed lemon juice for the brightest flavor. If you prefer a richer taste, substitute half the milk with heavy cream. Serving the cake slightly warm enhances the pudding texture.
Health Benefits
Lemon Pudding Cake is more than just a sweet treat—it offers a few surprising health benefits. Lemons are a great source of vitamin C, which supports immunity and skin health. Their natural acidity aids digestion and helps the body absorb iron more effectively. Eggs provide high-quality protein and essential vitamins, while milk contributes calcium for bone health. When eaten in moderation, this dessert can be a refreshing way to satisfy sweet cravings while offering nutritional value.
Q & A
Q: Can I make Lemon Pudding Cake ahead of time?
A: Yes, you can prepare it a few hours in advance and refrigerate. Simply warm slightly before serving for the best texture.
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is highly recommended because it gives a brighter, fresher flavor. Bottled juice may alter the taste.
Q: How do I know the cake is done?
A: The top should be golden brown, and when gently shaken, the cake should jiggle slightly due to the pudding layer beneath.
Q: Can I make this recipe gluten-free?
A: Yes, you can replace all-purpose flour with a gluten-free flour blend without affecting the final result.
Q: What can I serve with Lemon Pudding Cake?
A: It pairs well with fresh berries, a dollop of whipped cream, or a dusting of powdered sugar.
This Lemon Pudding Cake is the perfect combination of tangy lemon, light cake, and creamy pudding, making it a standout dessert for any occasion.