Creamy Baked Lemon Pudding Cake
Indulge in the zesty, velvety delight of Creamy Baked Lemon Pudding Cake, a dessert that’s as elegant as it is comforting. This heavenly treat combines the bright, tangy flavor of freshly squeezed lemon juice and zest with a luscious, creamy base and a pillowy, golden sponge top. Prepared with a delicate water bath to ensure its signature texture, this dessert strikes the perfect balance between rich and airy. Whipped egg whites lend a light, cloud-like finish, making each bite a refreshing yet indulgent experience. With just 15 minutes of prep time, this easy-to-make pudding cake is ideal for impressing guests at dinner parties or savoring alongside a cup of tea. Dust it with powdered sugar for a beautiful finishing touch, and serve it warm or at room temperature for a citrusy dessert you won’t forget. Perfect keywords: lemon pudding cake, creamy baked dessert, easy lemon dessert, tangy lemon cake recipe.
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Recipe Information
Ingredients
- 150 grams granulated sugar
- 30 grams all-purpose flour
- 15 grams unsalted butter, melted
- 240 ml whole milk
- 60 ml freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 3 units large eggs, separated
- 1 pinch salt
- 1 tablespoon powdered sugar (for garnish)
Instructions
Preheat your oven to 175°C (350°F) and set aside a baking dish that’s roughly 8x8 inches or similar in size.
Prepare a large roasting pan with room to hold your baking dish. You’ll use this later for a water bath.
In a medium bowl, whisk together 100 grams (about 2/3 cup) of the granulated sugar, flour, and a pinch of salt. Set aside.
In a separate bowl, whisk the egg yolks, melted butter, and lemon zest until smooth and well-combined.
Gradually add the milk and lemon juice to the egg yolk mixture, whisking until fully incorporated.
Sprinkle the dry ingredients into the wet mixture and whisk gently until you achieve a smooth batter. Set this aside while you work on the egg whites.
In a third, clean bowl, beat the egg whites with 50 grams (about 1/4 cup) of sugar until medium peaks form. The whites should hold their shape but still have a slight curve at the tip.
Carefully fold the whipped egg whites into the lemon batter in three additions. Use a spatula and a light hand to avoid deflating the mixture.
Pour the batter into the prepared baking dish and place the dish into the roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish. This water bath ensures even baking.
Bake for 35 to 40 minutes, or until the top is golden and set but still jiggles slightly when you shake the dish.
Remove the baking dish from the water bath and allow it to cool for 10-15 minutes before serving.
Dust with powdered sugar and serve warm or at room temperature. The pudding cake will have a creamy base with an airy sponge top. Enjoy!
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 28.7 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 63 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
