Lemon Sauced Pudding
Delight your taste buds with this luscious Lemon Sauced Pudding, a dessert that strikes the perfect balance between tangy and sweet. This recipe features a pillowy, sponge-like cake atop a velvety lemon sauce that magically forms during baking, creating a two-in-one treat sure to impress. Fresh lemon juice and zest add a burst of citrus brightness, while a light dusting of powdered sugar provides the perfect finishing touch. Simple yet elegant, this pudding requires only 20 minutes of prep time and bakes beautifully in a water bath for a rich, custard-like texture. Whether served warm on its own or paired with a dollop of whipped cream, Lemon Sauced Pudding is a must-try dessert for lemon lovers and a showstopper for dinner parties.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 0.75 cup Granulated sugar
- 1 tablespoon Lemon zest
- 2 Eggs
- 0.33 cup All-purpose flour
- 0.25 teaspoon Salt
- 0.75 cup Milk
- 0.25 cup Fresh lemon juice
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 1-quart baking dish or 4 small ramekins.
In a medium mixing bowl, cream together the butter, granulated sugar, and lemon zest until light and fluffy.
Separate the eggs, putting the yolks in one small bowl and the whites in another. Add the yolks to the butter mixture and beat until well combined.
Gently stir in the flour and salt until just incorporated.
Gradually mix in the milk and fresh lemon juice, creating a thin batter.
In a separate clean bowl, beat the egg whites with a hand or stand mixer until stiff peaks form. Carefully fold the beaten egg whites into the lemon batter, being cautious not to deflate the mixture.
Pour the batter into the prepared baking dish or ramekins. Place the dish(es) in a larger baking pan, then fill the pan with hot water until it reaches halfway up the sides of the pudding dish(es).
Carefully transfer the water bath to the preheated oven and bake for 35-40 minutes, or until the top of the pudding is set and lightly golden.
Remove the dish from the water bath and let it cool for 5-10 minutes. The pudding will have a spongy cake layer on top and a lemon sauce underneath.
Dust with powdered sugar and serve warm on its own or with a dollop of whipped cream.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 482 mg | 160% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 176.0 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 318 mg | 24% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 556 mg | 12% | |
*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.
