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Lemon Pudding Cake Recipe

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4.3 from 83 reviews

  • Author: Amina
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A delicate and airy Lemon Pudding Cake that combines tangy lemon flavors with a light, fluffy texture. This baked dessert features a tender cake base with a soft, pudding-like center, perfect for serving warm with a dusting of powdered sugar or fresh berries.

Ingredients

Egg Mixture

  • 4 large eggs, separated
  • 3/4 cup (150g) sugar
  • Pinch of salt (for beating the whites)

Wet Ingredients

  • 1 ½ tbsp finely grated lemon zest (from about 3 lemons)
  • 1/2 cup fresh lemon juice
  • 3 tbsp (40g) melted butter
  • 1 tsp (5g) vanilla extract
  • 1 ¼ cup (300 ml) milk

Dry Ingredients

  • 1/3 cup (40g) flour
  • Pinch of turmeric (optional, for color)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat the oven to 350°F (180°C). Lightly butter a 2-quart (2-liter) ceramic baking dish and place it inside a larger pan that will be used for a water bath to ensure gentle baking.
  2. Separate Eggs: Separate the egg whites from the yolks carefully, placing them into separate bowls.
  3. Add Sugar to Yolks: Add the sugar to the egg yolks.
  4. Whisk Yolks and Sugar: Mix until the mixture becomes pale and slightly thickened, indicating the sugar is well incorporated.
  5. Add Flavorings: Add the lemon zest, lemon juice, melted butter, and vanilla extract to the yolk mixture and whisk until fully combined for a harmonious lemon flavor.
  6. Incorporate Dry Ingredients: Stir in the pinch of turmeric (if using) and the flour, mixing just until the batter is smooth and free of lumps.
  7. Add Milk: Slowly pour in the milk while whisking continuously; the batter will become very thin, which is expected.
  8. Beat Egg Whites: In a separate clean bowl, beat the egg whites with a pinch of salt until they form soft peaks.
  9. Fold in Egg Whites: Gently fold the beaten egg whites into the lemon batter in 2–3 additions, being careful not to overmix. The batter should remain light, airy, and slightly lumpy.
  10. Prepare for Baking: Pour the batter into the prepared ceramic dish within the larger pan.
  11. Set Up Water Bath: Carefully pour hot water into the larger pan, filling it about halfway up the sides of the ceramic baking dish. This water bath helps bake the pudding cake gently and evenly.
  12. Bake: Bake in the preheated oven for 35–40 minutes, until the top is lightly golden and set, but the center still jiggles slightly when nudged.
  13. Cool and Serve: Carefully remove the baking dish from the water bath and let the cake rest for 15–20 minutes to set further.
  14. Finish and Enjoy: Dust with powdered sugar and serve warm. Optionally, serve with fresh berries on the side for added freshness and color.

Notes

  • Use fresh lemons for the zest and juice to achieve the best lemon flavor.
  • The pinch of turmeric is optional but adds a subtle color enhancement without affecting taste.
  • Be gentle when folding egg whites into the batter to maintain the airiness of the cake.
  • Baking with a water bath prevents the cake from drying out and promotes a smooth, pudding-like texture.
  • Serve warm for the best texture; leftovers can be refrigerated and gently reheated.
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/lemon-pudding-cake-recipe/