If you have a soft spot for bright, tangy desserts that feel like sunshine on a plate, you’re in for a real treat with this Luscious Lemon Pudding Cake Recipe. This delightful dessert magically transforms in the oven into two textures: a light, fluffy lemon sponge cake on top and a creamy, velvety lemon pudding beneath. It’s fresh, comforting, and perfectly balanced with just the right amount of zesty lemon flavor. Whether you’re looking to impress guests or simply indulge yourself, this recipe is a joyful way to brighten any day with a luscious lemon twist.
Ingredients You’ll Need
Gathering the ingredients for this lemon pudding cake is a breeze because each one plays a starring role in creating that unforgettable texture and flavor. From the tangy lemon juice and zest that bring brightness, to the softly whipped egg whites that create that airy sponge, every addition counts.
- ¾ cup granulated sugar: Sweetens the cake and balances the tart lemon beautifully.
- â…“ cup all-purpose flour: Provides structure to the delicate sponge layer.
- ¼ teaspoon salt: Enhances all the other flavors perfectly.
- 2 large eggs (separated): The yolks enrich the pudding, while the whites create the airy cake layer.
- 1 tablespoon lemon zest: Adds intense citrus aroma and punchy flavor.
- â…“ cup freshly squeezed lemon juice: For that fresh, tangy lemon taste that makes this dessert sing.
- 1 cup whole milk: Contributes to the creamy pudding base.
- 2 tablespoons unsalted butter (melted): Adds richness without overpowering.
- ¼ teaspoon cream of tartar: Stabilizes the egg whites so your sponge stays light and fluffy.
- Powdered sugar for dusting (optional): A pretty finishing touch that adds just a hint of sweetness.
How to Make Luscious Lemon Pudding Cake Recipe
Step 1: Prep Your Oven and Dish
Start by heating your oven to 350°F (175°C). Grease a 1.5-quart baking dish or six 6-ounce ramekins. Place the baking dish or ramekins inside a larger dish that will hold hot water later, creating a gentle water bath that ensures even baking and that silky pudding texture.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the granulated sugar, all-purpose flour, and salt. This blend lays a balanced flavor foundation and helps achieve the tender crumb on top.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the egg yolks along with the lemon zest, freshly squeezed lemon juice, whole milk, and melted butter until smooth. This mixture adds moisture and brightness that will come through in every bite.
Step 4: Bring Wet and Dry Together
Gradually stir the wet ingredients into the dry mix until everything is combined into a smooth batter. This step ensures your cake base is smooth and ready for the magic of the egg whites.
Step 5: Whip Egg Whites
In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. This aerated foam is what will puff up your cake and give it that airy top layer.
Step 6: Fold the Egg Whites
Gently fold the beaten egg whites into the lemon batter, taking care not to deflate the mixture. This delicate folding is the secret to that perfect fluffy sponge atop your pudding.
Step 7: Bake in Water Bath
Pour the batter evenly into your prepared dish or ramekins. Pour hot water into the larger outer baking dish until it reaches halfway up the sides of the inner dish. Bake for 35 to 40 minutes, until the tops turn lightly golden and the cake is set with tender pudding underneath.
Step 8: Cool and Dust
Remove from the oven and let the cake cool slightly so the pudding firms up just a bit. Dust the top with powdered sugar for a pretty finish if desired, and get ready to enjoy!
How to Serve Luscious Lemon Pudding Cake Recipe
Garnishes
Fresh whipped cream or a dollop of crème fraîche pairs beautifully with this luscious lemon pudding cake recipe, adding creaminess that contrasts with the citrus edge. A few thin slices of lemon or a sprinkle of extra zest can also brighten the presentation and flavor.
Side Dishes
This dessert shines on its own but also pairs well with fresh berries or a scoop of vanilla ice cream, echoing the dessert’s lemony character and adding another layer of indulgence without competing with its delicate flavors.
Creative Ways to Present
Try serving individual portions in clear glasses or pretty ramekins to highlight the cake and pudding separation for a wow factor. For an elegant touch, layer it with crushed shortbread or add a few mint leaves on top before serving—it’s as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Store leftover portions in an airtight container in the refrigerator. The luscious lemon pudding cake recipe will keep well for up to 2 days, maintaining its texture and bright flavor, though it’s always delicious when served fresh.
Freezing
While freezing isn’t ideal for maintaining the creamy pudding texture, you can freeze the batter before baking if you want to prepare ahead. Thaw thoroughly in the fridge before baking as instructed for best results.
Reheating
To revive the warm, comforting nature of this dessert, reheat gently in a low oven (about 300°F) for 10–15 minutes. Avoid microwaving to keep the textures from separating too much, ensuring that luscious lemon pudding cake flavor shines through every time.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is always best for this recipe because it gives a bright, vibrant flavor that bottled lemon juice can’t quite match. That said, in a pinch, use bottled juice but expect a slightly less zesty result.
What does the cream of tartar do in this recipe?
Cream of tartar stabilizes the egg whites, helping them hold their structure when whipped so your lemon pudding cake gets that perfect fluffy, sponge top without collapsing.
Can I make this recipe dairy-free?
You can substitute the whole milk with a full-fat plant-based milk like coconut or almond milk and use a dairy-free butter substitute. Keep in mind the flavor and texture may vary slightly, but it still makes a delicious treat.
Why does the cake separate into two layers while baking?
That’s the beloved magic of this recipe! The batter separates in the water bath heat so the top rises into a light sponge, while the denser pudding settles underneath, creating two distinct, luscious textures in one dessert.
How do I know when the cake is done?
The tops should be lightly golden and springy to the touch, and the pudding layer beneath slightly set but still creamy. A toothpick won’t come out clean because it’s a pudding underneath, so trust the visual and tactile cues.
Final Thoughts
If you want a dessert that’s both comforting and elegant, simple yet extraordinary, the Luscious Lemon Pudding Cake Recipe is an absolute must-try. Its vibrant lemon flavor and dual textures will win your heart and your guests’ too. So go ahead and whip up this sunny dessert—it’s guaranteed to become one of your favorites!
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Luscious Lemon Pudding Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Luscious Lemon Pudding Cake is a delightful dessert that combines a light, spongy lemon cake on top with a creamy lemon pudding underneath. Easy to prepare and baked in a water bath for the perfect texture, it’s a refreshing treat with vibrant lemon flavor, ideal for serving warm or at room temperature.
Ingredients
Dry Ingredients
- ¾ cup granulated sugar
- â…“ cup all-purpose flour
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs (separated)
- 1 tablespoon lemon zest
- â…“ cup freshly squeezed lemon juice
- 1 cup whole milk
- 2 tablespoons unsalted butter (melted)
- ¼ teaspoon cream of tartar
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 1.5-quart baking dish or six 6-ounce ramekins and place them inside a larger baking dish to prepare for a water bath.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg yolks, lemon zest, lemon juice, whole milk, and melted unsalted butter until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredient mixture into the dry ingredients, stirring gently until fully combined and smooth.
- Beat Egg Whites: In a clean mixing bowl, beat the egg whites with the cream of tartar until stiff peaks form. This will help create the light, airy texture on top.
- Fold in Egg Whites: Gently fold the beaten egg whites into the lemon batter mixture until just incorporated, being careful not to deflate the airiness.
- Pour Batter and Prepare Water Bath: Pour the batter evenly into the prepared baking dish or ramekins. Then, place the dish or ramekins into the larger baking dish and pour hot water into the outer dish halfway up the sides to create a water bath for gentle, even baking.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the tops turn lightly golden and the cake is set on top while the underneath layer remains pudding-like.
- Cool and Serve: Remove from oven and allow to cool slightly. Optionally, dust the top with powdered sugar before serving warm or at room temperature for a beautifully balanced lemon dessert.
Notes
- This dessert naturally separates into a spongy cake topping with a creamy pudding layer beneath during baking.
- For a stronger lemon flavor, increase the amount of lemon zest slightly.
- The pudding cake is best enjoyed warm or at room temperature to appreciate its contrasting textures.
