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
Scale
Dry Ingredients
- ¾ cup granulated sugar
- â…“ cup all-purpose flour
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs (separated)
- 1 tablespoon lemon zest
- â…“ 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.
