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
Scale
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.
