Lemon Sponge Pudding
Delight in the comforting magic of Lemon Sponge Pudding, a classic dessert that perfectly marries tangy citrus with pillowy softness. This two-layered treat features a light, golden sponge on top and a luscious, zesty lemon sauce underneath, created effortlessly as it bakes. With just a handful of simple ingredients—like fresh lemons, eggs, and butter—its vibrant flavors and creamy texture make it an ideal dessert for any occasion. Prepared in a water bath to achieve its signature airy consistency, this pudding is a dreamy combination of sweet and tart. Serve it warm, dusted with powdered sugar, for a dessert that feels indulgent yet refreshingly light. Ready in just one hour, it’s a showstopping yet straightforward recipe that will captivate lemon lovers and dessert enthusiasts alike.
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Recipe Information
Ingredients
- 50 grams Unsalted butter
- 150 grams Granulated sugar
- 3 Large eggs
- 2 Lemons (zest and juice)
- 50 grams All-purpose flour
- 250 milliliters Whole milk
- 1 pinch Salt
- Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a 1.2-liter (5-cup) baking dish with butter.
In a mixing bowl, cream the butter and granulated sugar together until light and fluffy.
Separate the egg yolks and whites. Add the yolks to the sugar-butter mixture one at a time, beating thoroughly after each addition.
Add the lemon zest, lemon juice, and flour to the mixture, and mix until just combined. The mixture may look curdled at this stage, but that's normal.
Gradually stir in the milk to create a smooth batter.
In a separate clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
Gently fold the egg whites into the batter using a spatula, being careful not to deflate them. Fold until no white streaks remain.
Pour the batter into the prepared baking dish and place the dish into a larger roasting pan. Fill the roasting pan with hot water until it comes halfway up the side of the baking dish to create a water bath.
Carefully transfer the roasting pan to the oven and bake for 40 minutes, or until the pudding is golden on top and set in the middle. The sponge layer will rise to the top, leaving a lemon sauce beneath.
Remove the baking dish from the water bath and allow it to cool for 5-10 minutes before serving.
Optional: Dust with powdered sugar before serving warm. Enjoy!
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 460 mg | 20% | |
| Total Carbohydrate | 223.9 g | 81% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 175.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 449 mg | 35% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 818 mg | 17% | |
*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.
