Orange Pudding Cake
Delight your taste buds with the irresistible charm of this Orange Pudding Cake—a dreamy dessert that’s both airy and indulgent. Combining the bright, citrusy flavors of freshly squeezed orange juice and fragrant orange zest, this unique cake creates a magical dual-layered effect as it bakes: a soft, spongy cake on top and a luscious pudding layer beneath. Made with simple pantry staples like eggs, butter, and milk, the batter is elevated by folding in whipped egg whites, ensuring a light and fluffy texture. Baked in a gentle water bath, the result is a melt-in-your-mouth masterpiece perfect for any occasion. Best served warm or at room temperature, this citrus-forward dessert is finished with a delicate dusting of powdered sugar for an extra touch of sweetness and visual appeal. Whether for a cozy family night or a festive gathering, this zesty Orange Pudding Cake will leave everyone craving another slice!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Granulated sugar
- 0.25 cup Unsalted butter
- 3 large Eggs
- 0.5 cup Freshly squeezed orange juice
- 2 teaspoons Fresh orange zest
- 0.75 cup Whole milk
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish or a similarly sized dish.
In a small bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Separate the eggs. Add the egg yolks one at a time to the butter and sugar mixture, beating well after each addition.
Stir in the orange zest, orange juice, and whole milk. The mixture may look slightly curdled—this is normal.
Gradually fold the dry ingredients into the wet mixture until everything is smooth and combined.
In a separate clean bowl, beat the egg whites with a mixer on high speed until stiff peaks form. Gently fold the whipped egg whites into the batter in batches, being careful not to deflate the mixture.
Pour the batter into your prepared baking dish and smooth the top with a spatula.
Place the baking dish in a larger pan and carefully pour hot water into the larger pan until it reaches halfway up the sides of the baking dish. This water bath ensures a delicate pudding layer forms.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and firm to the touch. The pudding layer underneath will remain soft.
Remove the dish from the water bath and allow it to cool slightly. Serve warm or at room temperature.
Dust with powdered sugar before serving for a decorative and sweet finishing touch.
Nutrition Facts
Calories |
2041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 381.9 g | 139% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 285.1 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 350 mg | 27% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 861 mg | 18% | |
*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.
