Lemon Pudding Cake
Indulge in the irresistible charm of this Lemon Pudding Cake, a dessert that’s as magical as it is delicious. This unique recipe transforms a simple batter into two distinct layers during baking: a light, fluffy cake on top and a luscious, tangy lemon pudding beneath. Made with fresh lemon juice and zest, this dessert bursts with bright citrus flavor, perfectly balanced by the creamy richness of milk and butter. Egg whites are carefully whipped to stiff peaks and folded into the batter, creating the signature airy texture. Baked in a water bath for even cooking, this treat is as elegant as it is comforting. Serve it warm or cool, dusted with powdered sugar or paired with fresh berries for a stunning finish. Perfect for spring gatherings, dinner parties, or just a night in, this Lemon Pudding Cake will delight your sweet and sour cravings in every bite!
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Recipe Information
Ingredients
- 0.75 cup granulated sugar
- 0.25 cup all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 cup whole milk
- 0.33 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large eggs, separated
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and set a kettle of water to boil for a water bath.
Grease a 1-quart baking dish or six small ramekins and set aside.
In a medium bowl, whisk together the granulated sugar and all-purpose flour. Set aside.
In another large bowl, whisk together the melted butter, milk, lemon juice, lemon zest, and egg yolks until smooth.
Gradually whisk the dry ingredients into the wet ingredients until fully combined.
In a clean, dry bowl, use a hand or stand mixer to beat the egg whites with the salt until stiff peaks form.
Gently fold the beaten egg whites into the lemon mixture in thirds, being careful not to deflate the batter.
Pour the batter into the prepared baking dish or divide evenly among the ramekins.
Place the dish or ramekins into a larger baking pan. Carefully pour the boiling water into the larger pan, creating a water bath that reaches halfway up the sides of the dish or ramekins.
Bake for 35-40 minutes, or until the top is golden and the cake layer springs back when lightly touched.
Remove from the oven and allow to cool slightly. Serve warm or at room temperature, optionally dusted with powdered sugar or topped with fresh berries.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 899 mg | 39% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 164.5 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 414 mg | 32% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 712 mg | 15% | |
*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.
