Description
Indulge in the delightful combination of tangy lemon and sweet cake with this luscious lemon pudding cake recipe. This dessert features a fluffy top layer and a creamy pudding bottom, creating a perfect balance of textures and flavors.
Ingredients
Scale
Dry Ingredients:
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
Wet Ingredients:
- 3 large eggs (separated)
- 1 tablespoon grated lemon zest
- ⅓ cup fresh lemon juice
- 1 cup milk (whole or 2%)
- 2 tablespoons unsalted butter (melted)
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease ramekins or a baking dish.
- Mix Dry Ingredients: Whisk sugar, flour, and salt in a bowl.
- Combine Wet Ingredients: In a separate bowl, whisk egg yolks, lemon zest, lemon juice, milk, and butter.
- Blend Mixtures: Stir dry mixture into wet mixture until combined.
- Beat Egg Whites: In a clean bowl, beat egg whites to stiff peaks.
- Fold In Egg Whites: Gently fold egg whites into lemon mixture.
- Bake: Divide batter, place in water bath, bake until set.
- Serve: Cool slightly and serve warm, at room temperature, or chilled.
Notes
- These cakes separate into a fluffy top layer and a creamy pudding bottom as they bake.
- Perfect with fresh berries or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pudding cake
- Calories: 180
- Sugar: 23g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 105mg
