Lemon Pudding Cake W Mixed Berries and Powdered Sugar Glaze
Bright, tangy, and delightfully indulgent, this Lemon Pudding Cake with Mixed Berries and Powdered Sugar Glaze is a dessert lover's dream. Combining the fluffy lightness of a cake with a luscious, citrusy pudding base, this recipe delivers a two-in-one texture that's both comforting and refreshing. The vibrant flavors of fresh lemon zest and juice shine through, perfectly balanced by the sweetness of a silky powdered sugar glaze. Juicy mixed berries add bursts of natural sweetness and color, making this dessert as stunning as it is satisfying. Baked in a water bath for a perfectly tender consistency, this versatile dish is perfect for family dinners or special occasions. Serve it warm or at room temperature and watch it become an instant favorite.
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Recipe Information
Ingredients
- 150 grams Granulated sugar
- 60 grams Unsalted butter, softened
- 3 large Egg yolks
- 2 whole (zest and juice) Fresh lemons
- 40 grams All-purpose flour
- 240 ml Milk, room temperature
- 3 large Egg whites
- 250 grams Fresh mixed berries (strawberries, blueberries, raspberries, etc.)
- 120 grams Powdered sugar
- 2 tablespoons Lemon juice (for glaze)
- 0.5 teaspoons Vanilla extract
Instructions
Preheat your oven to 175°C (350°F) and grease a 1.5-quart (1.4-liter) baking dish or six individual ramekins.
In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. Add the egg yolks and beat until well incorporated.
Zest and juice the lemons. Add the lemon zest, lemon juice, flour, and milk to the mixing bowl. Mix until smooth. The batter will be thin.
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the lemon batter in three additions, taking care not to deflate the mixture.
Pour the batter into the prepared baking dish or ramekins. Set the dish(es) in a larger roasting pan, then add hot water to the pan until it reaches halfway up the sides of the baking dish or ramekins to create a water bath.
Bake in the preheated oven for 35-40 minutes or until the top is golden and the cake has set. The pudding layer will be at the bottom, and the cake layer will form on top.
While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth. Adjust the consistency with a few drops of water if needed. Set aside.
Wash and prepare the mixed berries. If using strawberries, hull and slice them.
Once the cake is done, remove it from the oven and let it cool slightly. Serve warm or at room temperature topped with the mixed berries and a drizzle of powdered sugar glaze.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 364.3 g | 132% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 303.5 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 484 mg | 37% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1170 mg | 25% | |
*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.
