Lemon Pudding Cake

There’s something magical about a dessert that can transport you back to carefree summer days, and for me, that dessert is a Lemon Pudding Cake. I still remember the first time I enjoyed a slice of this light, airy delight. It was a warm afternoon, and the sun was shining brightly as my grandmother pulled it from the oven, the sweet aroma filling the kitchen. The golden top was slightly crisp, and I couldn’t wait to dig in. From that moment on, I was hooked. The Lemon Pudding Cake is more than just a dessert; it’s a nostalgic experience that brings warmth and joy, making it perfect for gatherings or a quiet evening at home. The zingy citrus flavor dances on your palate, leaving you refreshed and satisfied.

What You Need for Lemon Pudding Cake

The ingredients for Lemon Pudding Cake are simple yet effective. Each element plays a crucial role in achieving that perfect balance of flavor and texture. The combination of fresh lemon juice and zest brings a bright, zesty flavor, while the eggs provide structure and richness. Together, they create a dessert that’s light yet satisfying.

• 3 large eggs – These should be separated and at room temperature for the best results. The yolks contribute richness, while the whipped whites give the cake its fluffy texture.
• 1 cup whole milk – Provides moisture and helps create the delicious pudding texture.
• 1 tablespoon lemon zest – Adds intense lemon flavor without adding extra liquid.
• 7 tablespoons lemon juice – Freshly squeezed is best for maximum flavor.
• 2 tablespoons unsalted butter – Melted, this adds richness and flavor to the cake.
• ¼ teaspoon salt – Enhances all the other flavors, balancing the sweetness.
• 6 tablespoons all-purpose flour – The main structure of the cake, helping it to rise and hold together.
• ¾ cup granulated sugar – Sweetens the cake and helps create that lovely golden crust.

Step by Step Instructions for Lemon Pudding Cake

Making a Lemon Pudding Cake is not just about following a recipe; it’s about enjoying the process and savoring the delightful aroma that will fill your kitchen. Let’s dive into the simple steps that will lead you to this zesty masterpiece.

1. Preheat your oven to 350 degrees Fahrenheit and place a rack in the center position of the oven. Grease six 6-ounce ramekins to ensure easy removal later. Place them into a 9×13 baking dish with at least 2-inch high sides to create a water bath.
2. In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt. This mixture will be the base of your cake, so mix it well until it’s smooth and creamy.
3. Next, stir in the flour and granulated sugar until fully combined. The batter should be thick and glossy, with all the dry ingredients incorporated.
4. In a separate medium bowl, beat the egg whites until medium-soft peaks form. This is where the magic happens; the whipped egg whites will add airiness to your cake.
5. Gently fold one-third of the beaten egg whites into the lemon batter. Use a rubber spatula and be gentle to avoid deflating them. It’s okay if some white remains.
6. Once the first third is incorporated, fold in the remaining egg whites until no visible white from the egg whites remains. The batter should look light and fluffy at this stage.
7. Evenly separate the batter between the prepared ramekins. Use a measuring cup to make this process easier and cleaner. Fill each ramekin about three-quarters full, leaving room for rising.
8. Place the baking dish with the ramekins on the center rack of the oven. Carefully fill the baking dish with water until it is halfway up the sides of the ramekins. This water bath helps the cakes cook evenly.
9. Bake for 40 to 45 minutes, until the cakes rise and turn lightly golden on top. Keep an eye on them towards the end to avoid over-baking, which can lead to a dry texture.
10. Once baked, carefully remove each ramekin from the baking dish, being cautious not to drip water onto the other cakes. Let them cool on a cooling rack for about 15 to 20 minutes.
11. Before serving, dust with powdered sugar and add fresh berries on the side if desired. Enjoy the delightful creation you’ve baked!

Tips for Success

A little preparation goes a long way in achieving the perfect Lemon Pudding Cake. Here are some tips to help you succeed:

• Storage: Keep any leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: While this cake is best enjoyed fresh, you can freeze it. Wrap the ramekins tightly in plastic wrap and aluminum foil.
• Pairing: Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• Variations: Try using other citrus fruits like lime or orange for a different flavor profile.
• Serving Suggestions: This cake is perfect for brunch, picnics, or any gathering where you want to impress guests.

Pairing Suggestions for Lemon Pudding Cake

When it comes to enjoying your Lemon Pudding Cake, think about what complements that bright, zesty flavor. Here are some pairing suggestions:

• Fresh Berries: Strawberries, blueberries, and raspberries add a pop of color and flavor that pairs beautifully with the lemon.
• Whipped Cream: A dollop of freshly whipped cream enhances the cake’s lightness and adds a creamy texture.
• Ice Cream: Vanilla or citrus-flavored ice cream can elevate this dessert to another level of indulgence.
• Tea or Coffee: Enjoy a slice with a cup of herbal tea or coffee for a delightful afternoon treat.
• Seasonal Occasions: This cake is perfect for spring gatherings, Easter brunches, or summer picnics.

FAQ

Conclusion

The Lemon Pudding Cake is a delightful dessert that captures the essence of bright, fresh flavors in every bite. Its unique texture and balance of sweetness and tartness make it a truly special treat. I encourage you to try making this cake; it is sure to impress anyone who takes a bite. Trust me, once you experience the zesty goodness, you’ll be dreaming of it long after the last slice is gone!

Lemon Pudding Cake

The ultimate comfort dessert is a Lemon Pudding Cake that captivates with its creamy consistency and zesty flavor. Each slice offers a refreshing burst of citrus, perfect for warm weather or any occasion. You'll love how easy it is to make this delightful treat tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 3 large Eggs Separated and room temperature.
• 1 cup Whole Milk
• 1 tablespoon Lemon Zest
• 7 tablespoons Lemon Juice Freshly squeezed.
• 2 tablespoons Unsalted Butter Melted.
• ¼ teaspoon Salt
• 6 tablespoons All-Purpose Flour
• ¾ cup Granulated Sugar

Equipment

• Whisk
• Baking Sheet
• Oven
• Mixing Bowl

Method

 

1. Preheat your oven to 350 degrees Fahrenheit and place a rack in the center position of the oven. Grease six 6-ounce ramekins to ensure easy removal later. Place them into a 9×13 baking dish with at least 2-inch high sides to create a water bath.
2. In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt. This mixture will be the base of your cake, so mix it well until it’s smooth and creamy.
3. Next, stir in the flour and granulated sugar until fully combined. The batter should be thick and glossy, with all the dry ingredients incorporated.
4. In a separate medium bowl, beat the egg whites until medium-soft peaks form. This is where the magic happens; the whipped egg whites will add airiness to your cake.
5. Gently fold one-third of the beaten egg whites into the lemon batter. Use a rubber spatula and be gentle to avoid deflating them. It’s okay if some white remains.
6. Once the first third is incorporated, fold in the remaining egg whites until no visible white from the egg whites remains. The batter should look light and fluffy at this stage.
7. Evenly separate the batter between the prepared ramekins. Use a measuring cup to make this process easier and cleaner. Fill each ramekin about three-quarters full, leaving room for rising.
8. Place the baking dish with the ramekins on the center rack of the oven. Carefully fill the baking dish with water until it is halfway up the sides of the ramekins. This water bath helps the cakes cook evenly.
9. Bake for 40 to 45 minutes, until the cakes rise and turn lightly golden on top. Keep an eye on them towards the end to avoid over-baking, which can lead to a dry texture.
10. Once baked, carefully remove each ramekin from the baking dish, being cautious not to drip water onto the other cakes. Let them cool on a cooling rack for about 15 to 20 minutes.
11. Before serving, dust with powdered sugar and add fresh berries on the side if desired. Enjoy the delightful creation you've baked!

Notes

• Storage: Keep any leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: While this cake is best enjoyed fresh, you can freeze it. Wrap the ramekins tightly in plastic wrap and aluminum foil.
• Pairing: Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• Variations: Try using other citrus fruits like lime or orange for a different flavor profile.
• Serving Suggestions: This cake is perfect for brunch, picnics, or any gathering where you want to impress guests.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!