Luscious Lemon Pudding Cake Recipe
If you’re looking for a dessert that’s pure sunshine on a plate, this Luscious Lemon Pudding Cake Recipe will absolutely steal your heart! Imagine a single spoonful delivering both a cloud-like, tender cake and a silky, tangy pudding all in one bite. This classic treat is a celebration of bright citrus, sweet simplicity, and old-fashioned comfort. Whether you’re hosting a spring brunch or just craving a delightful finish to dinner, this is the lemon dessert that everyone will remember.
Ingredients You’ll Need
The magic of the Luscious Lemon Pudding Cake Recipe starts with just a handful of humble ingredients, each playing a crucial role in creating its signature layers and unforgettable flavor. Don’t let the short list fool you—every element is essential to the final masterpiece!
- Eggs (3 large, separated): The separation of yolks and whites gives the cake its unique dual texture—airy top and creamy base.
- Granulated Sugar (1 cup, divided): Sweetens both the cake and pudding layers, and helps stabilize the whipped egg whites.
- All-Purpose Flour (1/4 cup): Just enough to hold the cake together without making it heavy.
- Salt (1/4 teaspoon): A pinch brings out the vibrant lemon flavor and balances the sweetness.
- Lemon Zest (1 tablespoon): Adds fragrant oils for a bright, fresh citrus aroma in every bite.
- Freshly Squeezed Lemon Juice (1/3 cup): The star of the show—use real lemons for the best, most lively flavor.
- Whole Milk (1 cup): Gives the pudding layer its luscious, creamy texture.
- Powdered Sugar (for dusting, optional): A snowy sprinkle on top adds a pretty finish and just a hint of extra sweetness.
How to Make Luscious Lemon Pudding Cake Recipe
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F. Lightly grease an 8×8-inch baking dish to prevent sticking. For the magic of this Luscious Lemon Pudding Cake Recipe, you’ll also need a larger baking pan for a water bath—this gentle heat ensures that signature creamy pudding bottom forms beneath the tender cake.
Step 2: Mix the Yolks and Sugar
In a large mixing bowl, whisk together the egg yolks with 3/4 cup of the granulated sugar. Whisk until the mixture turns pale, thick, and silky. This step is key to getting that sweet, custardy foundation that makes this dessert so addictive.
Step 3: Add Dry Ingredients and Lemon
To the yolk mixture, add the flour, salt, lemon zest, and lemon juice. Pour in the whole milk and stir everything together until smooth and completely combined. You’ll notice the batter is quite thin—don’t worry, that’s exactly as it should be for this Luscious Lemon Pudding Cake Recipe.
Step 4: Whip the Egg Whites
In a clean separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup sugar, then keep beating until stiff, glossy peaks appear. This step is what will give your cake its ethereal, soufflé-like top layer.
Step 5: Fold and Combine
Gently fold the whipped egg whites into the lemon batter in three additions. Take your time and use a light hand—this keeps the mixture airy and ensures the cake rises beautifully while baking. It’s okay if a few streaks of white remain.
Step 6: Bake in a Water Bath
Pour the batter into your prepared baking dish. Set this dish inside the larger pan, and carefully fill the outer pan with hot water so it comes halfway up the sides of the baking dish. Carefully transfer to the oven and bake for 40 to 45 minutes, or until the top is lightly golden and the center is just set when gently jiggled.
Step 7: Cool and Serve
Allow the Luscious Lemon Pudding Cake Recipe to cool for at least 10 minutes. Serve warm for a softer pudding layer, or chill in the fridge for a more set, custardy texture. Dust with powdered sugar for a final flourish, if desired.
How to Serve Luscious Lemon Pudding Cake Recipe
Garnishes
This cake almost begs for a finishing touch! A snowy dusting of powdered sugar, a few curls of lemon zest, or a handful of fresh berries all work beautifully. For a touch of indulgence, a dollop of whipped cream or a scoop of vanilla ice cream will make every bite even more dreamy.
Side Dishes
Pairing this Luscious Lemon Pudding Cake Recipe with sides is all about keeping things fresh and light. A simple fruit salad, a bowl of mixed berries, or a crisp mint sprig on the plate will brighten the whole dessert course. It’s also lovely alongside a cup of hot tea or espresso.
Creative Ways to Present
You can bake and serve the cake in individual ramekins for an elegant dinner party presentation. Or, cut squares and plate them with a swirl of raspberry coulis or lemon curd. Even a sprinkle of toasted coconut or crushed pistachios will add color and crunch for a stunning finish.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the baking dish tightly with plastic wrap or transfer portions to an airtight container. Store in the refrigerator for up to 3 days. The pudding layer will firm up a bit, but the flavors only get more intense and delicious!
Freezing
While the Luscious Lemon Pudding Cake Recipe is best enjoyed fresh, it can be frozen if needed. Cool completely, then wrap individual servings well in plastic and freeze for up to a month. Thaw overnight in the refrigerator before reheating. The texture may become a bit denser, but the flavor will still shine.
Reheating
To reheat, simply microwave individual portions for 15-20 seconds or warm in a 300°F oven for about 10 minutes. If reheating from frozen, let the cake thaw first for even warming. Serve warm for that irresistible, creamy pudding texture.
FAQs
Can I use low-fat milk instead of whole milk?
Whole milk provides the richest, creamiest texture, but you can substitute 2% milk in a pinch. Just know the pudding layer may be a bit less luxurious, but the recipe will still work beautifully.
What’s the best way to separate eggs?
Crack each egg over a small bowl and gently transfer the yolk back and forth between the shell halves, letting the white fall into the bowl. Be careful not to get any yolk in the whites, which could prevent them from whipping properly.
Can I make this recipe ahead of time?
Yes! The Luscious Lemon Pudding Cake Recipe can be made a day ahead and kept refrigerated. It’s delicious served chilled, or you can warm slices gently before serving.
Do I have to use a water bath?
The water bath is key to getting that creamy pudding bottom and even baking. Without it, the cake may cook too quickly on the edges and not set properly in the center, so don’t skip this step if you want perfect results!
Can I add berries or other fruit to the batter?
For a fun twist, you can gently fold a handful of fresh raspberries or blueberries into the batter just before baking. The berries will add pops of color and extra tartness, making the Luscious Lemon Pudding Cake Recipe even more special.
Final Thoughts
This Luscious Lemon Pudding Cake Recipe is like a little ray of sunshine for your dessert table—bright, comforting, and utterly irresistible. I hope you’ll give it a try and share the joy with family and friends. There’s truly nothing like the magic of lemon, sugar, and a little kitchen love!
Print
Luscious Lemon Pudding Cake Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Luscious Lemon Pudding Cake is a delightful dessert that combines a light, fluffy lemon sponge cake on top with a creamy, tangy lemon pudding layer beneath. Perfectly balanced with fresh lemon zest and juice, this baked treat is refreshing and comforting, ideal for spring and summer gatherings or any time you crave a bright citrus dessert.
Ingredients
Egg Mixture:
- 3 large eggs, separated
- 1 cup granulated sugar (divided: 3/4 cup and 1/4 cup)
Dry Ingredients:
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Flavorings and Liquids:
- 1 tablespoon lemon zest
- 1/3 cup freshly squeezed lemon juice
- 1 cup whole milk
Optional:
- Powdered sugar for dusting
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Make Lemon Batter: In a large bowl, whisk the egg yolks with 3/4 cup sugar until the mixture becomes pale and smooth. Stir in the flour, salt, lemon zest, lemon juice, and milk until fully combined to form a smooth batter.
- Beat Egg Whites: In a separate, clean bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup sugar while continuing to beat until stiff, glossy peaks develop.
- Fold Whites Into Batter: Gently fold the beaten egg whites into the lemon batter in three additions. Use a spatula and fold carefully to keep the batter airy and avoid deflating the egg whites.
- Prepare Water Bath & Bake: Pour the combined mixture into the greased baking dish. Place this dish into a larger baking pan and pour hot water into the outer pan until it comes halfway up the sides of the baking dish. Bake for 40 to 45 minutes or until the top is lightly golden and the center is just set.
- Cool & Serve: Allow the cake to cool slightly before serving either warm or chilled. Dust the top with powdered sugar if desired, and serve with fresh berries or whipped cream for extra indulgence.
Notes
- As the cake bakes, it separates into two layers: a light, fluffy lemon sponge on top and a creamy lemon pudding underneath.
- This dessert pairs wonderfully with fresh berries or a dollop of whipped cream.
- Use freshly squeezed lemon juice and lemon zest for the best vibrant flavor.
- Be gentle when folding the egg whites to retain the airy texture of the cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approximately 1/6 of cake)
- Calories: 210
- Sugar: 30g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
