Lemon Pudding Cake is a delightful dessert that combines the brightness of lemon with the comfort of a soft, cake-like texture. What makes this dessert truly special is its unique transformation during baking: the batter separates into two layers, with a light, fluffy cake on top and a tangy, creamy pudding underneath. It’s the perfect dessert for lemon lovers who enjoy the balance of tartness and sweetness, making it an ideal treat for spring and summer, or whenever you’re craving something fresh and zesty.
Ingredients:
- ½ cup granulated sugar
- 2 large eggs, separated
- 1 tbsp butter, softened
- 2 tbsp all-purpose flour
- ¼ tsp salt
- 1 cup milk (preferably whole milk)
- â…“ cup freshly squeezed lemon juice (about 2 lemons)
- 1 tbsp lemon zest (optional, for extra flavor)
- Powdered sugar, for dusting
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease four 6-ounce ramekins or a small baking dish.
- Prepare the Batter: In a medium bowl, beat together the softened butter, sugar, and egg yolks until smooth and pale. Add the flour and salt to the mixture and continue beating until well combined.
- Add the Lemon and Milk: Stir in the lemon juice, lemon zest (if using), and milk. The mixture will be thin, and that’s completely fine—it will separate during baking to form the pudding layer.
- Whip the Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form (when the whites hold their shape but still droop slightly). Gently fold the egg whites into the lemon mixture using a spatula. Fold carefully to keep the batter airy, but make sure the whites are fully incorporated.
- Bake in a Water Bath: Pour the batter into the prepared ramekins or baking dish. Place the ramekins in a larger baking dish, and pour hot water into the outer dish until it reaches halfway up the sides of the ramekins (this water bath will help the pudding form).
- Bake: Bake for 25-30 minutes, or until the top is set and lightly golden. The cake should be firm but still jiggle slightly when shaken, as the pudding layer will be underneath.
- Cool and Serve: Let the lemon pudding cakes cool for a few minutes before dusting with powdered sugar. Serve warm or at room temperature. The dessert can also be served chilled if preferred, as it will thicken slightly as it cools.
Enjoy your luscious lemon pudding cake with its dual layers of soft cake and creamy lemon pudding!
