Lemonade Pudding Cake
Delightfully light and irresistibly tangy, this Lemonade Pudding Cake is the ultimate hybrid dessert that will leave everyone swooning. Combining the bright citrus flavors of freshly squeezed lemon juice and zest with a velvety pudding layer and an airy, golden cake topping, this two-texture treat bakes to perfection in a water bath for an ultra-moist finish. Whipped egg whites bring a cloud-like fluffiness, while a sprinkle of powdered sugar makes for an elegant final touch. Perfect for spring gatherings or summer picnics, this easy-to-make dessert comes together with just a few simple pantry staples. Serve it warm or at room temperature, and prepare to wow your taste buds with every spoonful of lemony bliss.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 65 grams All-purpose flour
- 0.25 teaspoons Salt
- 30 grams Unsalted butter, melted
- 3 large Egg yolks
- 80 milliliters Freshly squeezed lemon juice
- 2 teaspoons Lemon zest
- 240 milliliters Whole milk
- 3 large Egg whites
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 325°F (163°C). Set a kettle of water to boil for the water bath.
In a medium mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt until well combined.
Add the melted butter, egg yolks, lemon juice, lemon zest, and milk to the bowl. Whisk until the mixture is smooth and fully combined.
In a separate clean bowl, use an electric mixer or whisk to beat the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the lemon mixture in three additions, being careful not to deflate the egg whites. The batter will look lumpy and uneven; this is normal.
Pour the batter into a greased or lightly buttered 8x8-inch baking dish, or divide it into 6 greased ramekins for individual servings.
Place the baking dish or ramekins into a larger roasting pan. Carefully pour the boiling water into the roasting pan until it reaches about halfway up the sides of your baking dish or ramekins to create a water bath.
Transfer the pan to the preheated oven and bake for 40-45 minutes, or until the top is lightly golden and set. The cake will have a pudding-like layer at the bottom and a fluffy cake layer on top.
Remove the baking dish or ramekins from the water bath and allow them to cool slightly. Serve warm or at room temperature.
Dust with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 287.1 g | 104% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 230.2 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 410 mg | 32% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 759 mg | 16% | |
*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.
