This light and fluffy lemon pudding cake is the perfect combination of tangy lemon flavor and a rich, creamy texture. With a golden crust on top and a smooth, velvety lemon pudding underneath, it’s a dessert that offers a delightful contrast of textures and flavors. Each spoonful brings a burst of citrusy goodness, making it an ideal treat for those who enjoy a sweet yet refreshing dessert.
Recipe for Creamy Lemon Pudding Cake
Ingredients:
- 1 cup granulated sugar
- 3 large eggs, separated
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/4 cup fresh lemon juice (from about 2 lemons)
- Zest of 2 lemons
- A pinch of salt
- Powdered sugar for dusting (optional)
Instructions:
- Preheat the oven to 180°C (350°F) and grease an 8×8 inch baking dish or individual ramekins.
- In a medium bowl, whisk the sugar and flour together until combined.
- In another bowl, beat the egg yolks with the lemon juice and zest until smooth.
- Slowly add the milk to the egg yolk mixture, stirring constantly.
- Gradually fold in the sugar and flour mixture into the liquid ingredients until well mixed.
- In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Gently fold the egg whites into the lemon batter, being careful not to deflate the mixture too much.
- Pour the batter into the prepared baking dish or ramekins.
- Place the dish in a larger baking pan and fill the larger pan with hot water to create a water bath (this helps keep the pudding layer moist).
- Bake for 35-40 minutes or until the top is golden and the cake springs back when lightly touched.
- Allow the cake to cool slightly. Dust with powdered sugar before serving for an extra touch of sweetness.
Serving Suggestion: Serve the cake warm with a dollop of whipped cream or a scoop of vanilla ice cream. The fluffy cake top paired with the creamy lemon pudding underneath makes this dessert a delicious, tangy treat for any occasion!