Irresistible Homemade Lemon Pudding Cake

Discover the perfect balance of tangy and sweet with this Homemade Lemon Pudding Cake recipe. Easy to make, light, and bursting with fresh lemon flavor!

Introduction

If you’re a fan of citrus desserts, this Homemade Lemon Pudding Cake is sure to steal your heart. It’s a delightful dessert that combines the fluffiness of a cake with the creamy, luscious texture of pudding. The fresh lemon juice and zest create a vibrant, tangy flavor that’s perfectly balanced by just the right amount of sweetness.

This versatile dessert is a great choice for any occasion, whether you’re hosting a dinner party or simply craving a sweet treat. Best of all, it’s made with simple ingredients that you probably already have in your kitchen. The magic of this recipe lies in its self-layering nature—as it bakes, it separates into a light sponge on top and a rich pudding underneath.

Whether served warm or chilled, this lemon pudding cake is guaranteed to brighten your day. Let’s dive into the recipe and learn how to make this mouthwatering dessert!

Ingredients

• 1 cup granulated sugar
• 3 large eggs, separated
• 2 tablespoons unsalted butter, softened
• 1 cup milk (whole or 2%)
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• ½ cup freshly squeezed lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• Powdered sugar (for garnish)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 1.5-quart baking dish or 6 small ramekins.
2. In a medium bowl, whisk together the sugar and softened butter until light and fluffy.
3. Add the egg yolks one at a time, mixing well after each addition.
4. Stir in the flour and salt, followed by the milk, lemon juice, and zest. Mix until smooth.
5. In a separate bowl, beat the egg whites with a hand or stand mixer until stiff peaks form.
6. Gently fold the beaten egg whites into the lemon mixture using a spatula. Be careful not to deflate the batter.
7. Pour the batter into the prepared dish or ramekins. Place them in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the dish.
8. Bake for 35-40 minutes, or until the top is golden and set. Allow to cool slightly before serving.

How to Prepare

Start by gathering fresh, high-quality ingredients for the best flavor. Separate your eggs carefully, ensuring no yolk gets into the whites to achieve perfectly stiff peaks. Beating the egg whites properly is essential for the cake’s airy texture and pudding-like consistency underneath.

When folding the egg whites into the batter, use a gentle hand to maintain the fluffiness. The water bath (bain-marie) ensures even cooking and prevents the pudding layer from curdling. Check for doneness by lightly pressing the top—it should spring back slightly but still feel soft.

Serve your lemon pudding cake dusted with powdered sugar, with a dollop of whipped cream or a handful of fresh berries for an elegant touch.

Preparation Time

• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Cooling Time: 10 minutes
• Total Time: Approximately 1 hour 10 minutes

Servings

This recipe serves 6 people. Adjust the portion size or double the recipe for larger gatherings.

FAQs

Q1: Can I use bottled lemon juice instead of fresh? Fresh lemon juice is highly recommended for the best flavor. Bottled juice may lack the vibrant tanginess and aroma of fresh lemons.

Q2: Can I make this recipe dairy-free? Yes, you can substitute the milk with almond milk or oat milk and use plant-based butter for a dairy-free version. The texture may vary slightly.

Q3: How do I store leftovers? Allow the cake to cool completely, then cover and refrigerate. It can be stored for up to 3 days. Reheat in the oven or enjoy it chilled.

Q4: Why did my cake not separate into layers? Ensure you beat the egg whites to stiff peaks and fold them gently into the batter. Also, baking in a water bath is crucial for proper layer separation.

Q5: Can I add other flavors to this recipe? Certainly! Try adding a hint of vanilla extract or a touch of ginger for a unique twist. You can also substitute lime or orange for the lemon.

Conclusion

Homemade Lemon Pudding Cake is a true crowd-pleaser. Its delicate layers, combining airy cake and velvety pudding, make it an irresistible dessert. The bright, citrusy flavor is a refreshing finish to any meal, and its simple preparation makes it a go-to recipe for both novice and seasoned bakers.

The beauty of this dish lies in its versatility. You can enjoy it warm for a cozy treat or chilled for a refreshing summer dessert. Either way, its tangy-sweet balance will leave everyone asking for seconds.

So why wait? Gather your ingredients and whip up this delightful Lemon Pudding Cake. It’s a dessert that’s guaranteed to bring sunshine to your table, no matter the season!