Description
Indulge in the delightful contrast of textures with this Luscious Lemon Pudding Cake recipe. This dessert features a fluffy cake top that gives way to a smooth, tangy lemon pudding base. Perfect for lemon lovers!
Ingredients
Scale
Dry Ingredients:
- 3/4 cup granulated sugar, divided
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- 3 large eggs, separated
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease six 6-ounce ramekins or a small baking dish.
- Mix Dry Ingredients: In a medium bowl, whisk together 1/2 cup sugar, flour, and salt. Add milk, melted butter, lemon zest, lemon juice, and egg yolks; whisk until smooth.
- Beat Egg Whites: In a separate bowl, beat egg whites with the remaining 1/4 cup sugar until stiff peaks form.
- Combine Mixtures: Gently fold egg whites into the lemon mixture in batches until just combined.
- Bake: Pour batter into ramekins, place in a baking dish, pour hot water halfway up the sides, and bake for 30–35 minutes until set.
- Cool and Serve: Remove from water bath, cool for 10 minutes, and dust with powdered sugar before serving warm or chilled.
Notes
- The top bakes into a light, fluffy cake, while the bottom becomes a silky lemon pudding.
- You can make this a day ahead and refrigerate—flavors deepen beautifully overnight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pudding cake
- Calories: 200
- Sugar: 25g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
