Lemon Pudding Cake
This lemon pudding cake is light, tangy, and beautifully layered, with a fluffy sponge on top and a creamy lemon pudding beneath. Bright citrus flavor and a soft, melt-in-your-mouth texture make it an elegant yet cozy dessert.
Equipment
- mixing bowls
- hand mixer or whisk
- 8-inch baking dish or ramekins
- roasting pan
- oven
Ingredients
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 3 large eggs, separated
- 1/4 cup unsalted butter, melted
- 1 tbsp lemon zest
- 1/2 cup fresh lemon juice
- 1 1/2 cups 2% milk
Instructions
- Preheat the oven to 350°F (180°C). Butter an 8-inch baking dish or six ramekins.
- Mix the sugar and flour together in a bowl. In a separate bowl, whip the egg whites until stiff peaks form.
- Beat the egg yolks until pale, then mix in the melted butter, lemon zest, and lemon juice.
- Alternate adding the dry ingredients and milk to the yolk mixture, stirring gently until combined.
- Carefully fold the whipped egg whites into the batter until just incorporated.
- Pour the batter into the prepared dish and place it in a roasting pan. Add hot water halfway up the sides.
- Bake for 35–40 minutes for ramekins or 50–55 minutes for a single dish until set.
- Remove from oven, cool slightly, and serve warm or chilled.
Notes
Serve warm or chilled, dusted with powdered sugar and topped with fresh berries if desired. Store covered in the refrigerator for up to 2 days. This dessert is best enjoyed fresh and is not freezer-friendly.
Nutrition
Calories: 288kcalCarbohydrates: 41gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 119mgSodium: 63mgPotassium: 170mgFiber: 1gSugar: 37gVitamin A: 420IUVitamin C: 9mgCalcium: 85mgIron: 1.1mg