Lemon Pudding Cake: A Delightful Two-in-One Dessert

Lemon pudding cake is a magical dessert that offers two delightful textures in one dish. As it bakes, the batter separates into a light, fluffy cake on top and a rich, tangy lemon pudding beneath. This classic dessert is perfect for citrus lovers, striking a balance between tart and sweet flavors.

Why You’ll Love Lemon Pudding Cake

Two Textures in One – A soft cake layer on top and a creamy pudding layer below.
Bright and Refreshing Flavor – The fresh lemon juice and zest add a tangy kick.
Simple Ingredients – Made with pantry staples like eggs, sugar, milk, and flour.
Great for Any Occasion – Perfect for casual family meals or fancy dinner parties.

Ingredients

For the Cake-Pudding Batter:

3 large eggs, separated
¾ cup granulated sugar
2 tablespoons unsalted butter, softened
1 tablespoon lemon zest (from about 1 large lemon)
⅓ cup freshly squeezed lemon juice (about 2 large lemons)
⅓ cup all-purpose flour
1 cup whole milk
¼ teaspoon salt

For Garnish (Optional):

Powdered sugar for dusting
Fresh berries (raspberries, blueberries, or strawberries)
Whipped cream

Step-by-Step Instructions

Step 1: Prepare the Baking Dish

Preheat your oven to 350°F (175°C).
Lightly grease a 1.5-quart baking dish or individual ramekins with butter.

Step 2: Prepare the Batter

Beat Egg Yolks & Sugar – In a large mixing bowl, whisk together the egg yolks, sugar, and softened butter until the mixture is pale and fluffy.
Add Lemon & Flour – Stir in the lemon zest, lemon juice, and flour. Mix until smooth.
Incorporate Milk – Gradually whisk in the milk until you get a thin, smooth batter.

Step 3: Beat the Egg Whites

In a separate clean bowl, beat the egg whites with the salt until soft peaks form. This step helps create the light texture of the cake layer.
Gently fold the beaten egg whites into the lemon batter, using a spatula to avoid deflating the air. The batter will be light and airy.

Step 4: Bake in a Water Bath

Pour the batter into the prepared baking dish.
Place the dish inside a larger roasting pan. Carefully add hot water to the roasting pan, filling it halfway up the sides of the pudding dish. This water bath (bain-marie) helps the pudding cook evenly and prevents curdling.
Bake for 35-40 minutes (or 25-30 minutes for ramekins), until the top is golden and set but slightly jiggly in the center.

Step 5: Cool & Serve

Remove the baking dish from the water bath and let it cool for about 10 minutes.
Dust with powdered sugar, garnish with berries, or add a dollop of whipped cream.
Serve warm or at room temperature.

Tips for the Best Lemon Pudding Cake

Use Fresh Lemons – Bottled juice won’t provide the same vibrant flavor.
Don’t Overmix – Gently fold in the egg whites to maintain the airy texture.
Check for Doneness – The top should be set and golden, but the pudding underneath should still be soft.
Customize It – Add a teaspoon of vanilla extract or a pinch of cinnamon for a unique twist.

Serving Suggestions

Pair it with a scoop of vanilla ice cream.
Drizzle with a little honey or lemon glaze for extra sweetness.
Serve alongside a cup of tea or coffee for an elegant dessert experience.

Frequently asked questions (FAQs) about Lemon Pudding Cake:

1. What makes lemon pudding cake unique?

Lemon pudding cake is special because it separates into two layers as it bakes: a fluffy, sponge-like cake on top and a creamy lemon pudding at the bottom.

2. Do I need to use a water bath for baking?

Yes, a water bath (bain-marie) is essential. It helps the pudding cook evenly and prevents the eggs from curdling, ensuring a smooth texture.

3. Can I make this recipe dairy-free?

Yes! Substitute whole milk with almond milk, coconut milk, or oat milk. Use a dairy-free butter alternative or coconut oil instead of butter.

4. How can I make this recipe gluten-free?

You can replace the all-purpose flour with a gluten-free 1:1 flour blend or almond flour for a gluten-free version.

5. Can I make lemon pudding cake ahead of time?

Yes, you can bake it a few hours in advance and let it sit at room temperature. However, it tastes best when served warm.

6. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.

7. Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice is highly recommended because it gives a brighter, fresher flavor. Bottled juice may taste dull or slightly bitter.

8. Can I make this in individual ramekins instead of one large dish?

Yes! Pour the batter into individual ramekins and reduce the baking time to 25-30 minutes.

9. How do I know when the cake is done?

The top should be set and lightly golden, while the bottom should remain soft and pudding-like. The center may jiggle slightly, but it will firm up as it cools.

10. What are some variations of this recipe?

You can experiment with different citrus flavors, such as lime or orange. Adding a teaspoon of vanilla extract or a pinch of cinnamon can also enhance the taste.

Final Thoughts

Lemon pudding cake is an easy yet impressive dessert that brings together the best of both worlds—fluffy cake and creamy pudding. Whether you're a lemon lover or just looking for a light, refreshing treat, this recipe is sure to please. Try it once, and it may become a new favorite in your dessert repertoire!

Sizzle and Spoon

Saturday, March 1, 2025