Get ready to fall in love with the perfect blend of fluffy and creamy in this Luscious Lemon Pudding Cake Recipe. This delightful dessert magically transforms in the oven, creating a light lemon sponge cake on top with a silky, tart lemon pudding beneath. Every bite is a bright, refreshing burst of citrus balanced by hints of sweetness and the richness of butter and eggs. Whether you’re a lemon lover or just after a dessert that feels both homemade and special, this recipe is sure to become a favorite in your baking repertoire.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are wonderfully straightforward, each playing an essential role in crafting the ideal texture and vibrant lemon flavor of this pudding cake. From the tangy freshness of lemon juice and zest to the airy lift given by whipped egg whites, every element counts.
- ¾ cup granulated sugar: Sweetens the cake to balance the tart lemon while helping with structure.
- ⅓ cup all-purpose flour: Provides just enough body for the cake to rise without heaviness.
- ¼ teaspoon salt: Enhances all the lemony flavors and rounds the taste.
- 2 large eggs (separated): Egg yolks add richness, and beaten egg whites create a fluffy top layer.
- 1 tablespoon lemon zest: Delivers an aromatic citrus punch, the heart of the recipe.
- ⅓ cup freshly squeezed lemon juice: Brings that authentic fresh lemon tang that brightens every bite.
- 1 cup whole milk: Adds moisture and creaminess to the pudding base.
- 2 tablespoons unsalted butter (melted): Gives a silky mouthfeel and subtle richness.
- ¼ teaspoon cream of tartar: Stabilizes the egg whites to help them maintain volume.
- Powdered sugar for dusting (optional): Adds a delicate finishing touch and light sweetness on top.
How to Make Luscious Lemon Pudding Cake Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by heating your oven to 350°F (175°C). Grease a 1.5-quart baking dish or six 6-ounce ramekins thoroughly, then place them inside a larger baking dish that will hold water for the water bath, ensuring even, gentle cooking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the sugar, flour, and salt. Combining these first helps maintain an even distribution of sweetness and texture throughout your batter.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the egg yolks along with the lemon zest, lemon juice, milk, and melted butter. This liquid mixture will bring the bold lemon flavor and luscious creaminess to the cake.
Step 4: Bring Wet and Dry Mixtures Together
Slowly stir the wet ingredients into the dry mixture until everything is well combined and smooth, creating a batter that’s bursting with citrus goodness.
Step 5: Whip the Egg Whites
Beat the egg whites with the cream of tartar in a clean bowl until they reach stiff peaks — this step is critical for achieving that airy, cloud-like topping every lemon pudding cake dreams of.
Step 6: Fold in the Egg Whites
Gently fold the fluffy egg whites into the lemon batter, being careful not to deflate them. This delicate process ensures the top layer rises beautifully while the pudding sets underneath.
Step 7: Bake in a Water Bath
Pour the batter into your prepared dish or ramekins. Fill the larger baking dish with hot water halfway up the sides of the smaller dish, creating a water bath. Bake for 35 to 40 minutes until the top is lightly golden and the cake is set but soft underneath.
Step 8: Cool and Finish
Remove your luscious lemon pudding cake from the oven and allow it to cool slightly. Dust with powdered sugar for a pretty, sweet finish before serving.
How to Serve Luscious Lemon Pudding Cake Recipe
Garnishes
Boost the bright flavors by garnishing with extra lemon zest, a dollop of whipped cream, or a few fresh berries. These fresh additions create a beautiful contrast in both taste and presentation, making each serving extra special.
Side Dishes
This lemon pudding cake pairs beautifully with a simple green tea or a light, fruity white wine. If you want to make it a more indulgent dessert, serve with vanilla ice cream or a scoop of sorbet to complement the tartness.
Creative Ways to Present
For a stunning presentation, serve individual portions in clear glass ramekins to showcase the distinctive layers. You can also drizzle a berry coulis over the top for a pop of color and flavor that contrasts perfectly with the lemon.
Make Ahead and Storage
Storing Leftovers
Leftover luscious lemon pudding cake can be covered tightly and stored in the refrigerator for up to 3 days. Keep it chilled to maintain the pudding-like texture underneath the soft sponge layer.
Freezing
If you want to freeze your pudding cake, wrap it well in plastic wrap and aluminum foil to protect against freezer burn. When frozen, it will keep for up to 2 months. Thaw overnight in the fridge before enjoying.
Reheating
Reheat gently in the microwave in short intervals or warm in a preheated oven at 300°F (150°C) until just warmed through. This keeps the texture intact and the lemon flavors lively.
FAQs
Why does the pudding cake separate during baking?
The separation happens because the batter contains both whipped egg whites and a liquid base. The whipped whites rise to form a light sponge on top, while the heavier lemon custard settles underneath, creating a delightful two-layer effect.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for maximum flavor and brightness, but if bottled lemon juice is your only option, choose one that is 100% lemon juice without additives to avoid altering the taste.
Is it possible to make this gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Just make sure it contains xanthan gum or another binder to help maintain structure.
Can I prepare this dessert ahead of time for a dinner party?
Absolutely! You can bake it a few hours in advance and keep it covered at room temperature or in the fridge. Just bring it back to room temperature before serving for the best texture and flavor.
What is the best way to achieve stiff egg whites?
Use clean, dry bowls and fresh eggs at room temperature. Adding cream of tartar helps stabilize the egg whites, allowing them to whip to stiff peaks that hold their shape and provide lift.
Final Thoughts
This Luscious Lemon Pudding Cake Recipe is truly a gem that combines simplicity with show-stopping flavor and texture. Don’t hesitate to give it a try—whether it’s a special occasion or just a craving for something refreshing and homemade, you’re going to love every single spoonful.
Print
Luscious Lemon Pudding Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Luscious Lemon Pudding Cake is a delightful dessert that magically separates during baking into a light, spongy cake on top with a creamy, tangy lemon pudding beneath. With a perfect balance of tartness from fresh lemon juice and zest combined with a soft, custardy texture, this easy-to-make treat is ideal for any occasion. Served warm or at room temperature, it’s a comforting and elegant dessert that showcases vibrant citrus flavors in a classic American style.
Ingredients
Dry Ingredients
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs (separated)
- 1 tablespoon lemon zest
- ⅓ cup freshly squeezed lemon juice
- 1 cup whole milk
- 2 tablespoons unsalted butter (melted)
- ¼ teaspoon cream of tartar
Optional
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 1.5-quart baking dish or six 6-ounce ramekins and place them inside a larger baking dish prepared for a water bath.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the egg yolks, lemon zest, freshly squeezed lemon juice, whole milk, and melted butter until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Gradually stir the wet ingredients into the dry mixture until no lumps remain and the batter is evenly combined.
- Beat Egg Whites: In a clean mixing bowl, beat the egg whites with the cream of tartar until stiff peaks form, ensuring the meringue is light and fluffy.
- Fold in Egg Whites: Gently fold the stiff egg whites into the lemon batter using a spatula, being careful not to deflate the mixture to maintain the airy texture.
- Prepare Water Bath and Bake: Pour the batter evenly into the prepared baking dish or ramekins. Fill the outer baking dish with hot water halfway up the sides of the inner dish to create a water bath, which ensures gentle, even cooking. Bake for 35 to 40 minutes until the tops are lightly golden and the cake is set, but the underneath remains pudding-like.
- Cool and Serve: Remove the baking dishes from the oven and let cool slightly. Optionally, dust the top with powdered sugar before serving for a beautiful finish. Best enjoyed warm or at room temperature.
Notes
- This dessert naturally separates into two textures: a light, spongy cake on top and creamy lemon pudding underneath.
- For a more intense lemon flavor, increase the lemon zest slightly.
- Use fresh lemon juice for the best bright citrus taste.
- Serve warm or at room temperature to enjoy its full creamy and spongy contrast.
