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
Scale
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
