Zesty Lemon Pudding Cake Recipe: Sunshine in Every Bite

This lemon pudding cake bursts with sunshine-soaked flavor, transforming ordinary ingredients into a culinary masterpiece.

Zesty citrus notes dance through a cloud-like texture that melts on your tongue.

The dessert defies traditional boundaries, creating a magical layer of creamy pudding beneath a tender cake surface.

Silky smooth yet surprisingly light, this recipe feels like a sweet secret waiting to be shared.

Every forkful promises a delightful contrast of tangy brightness and delicate sweetness.

The dish looks impressively complex but comes together with remarkable ease.

Check out this luminous dessert that will instantly elevate your baking repertoire and spark joy at the first delectable bite.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Calories: 230 kcal

Servings: 5

All the Ingredients for Lemon Pudding Cake

• Egg Yolks: Choose farm-fresh eggs with bright yellow yolks for richer flavor.
• Lemon Juice: Select ripe, heavy lemons that feel soft when gently squeezed.
• Melted Butter: Use high-quality unsalted butter for a smoother taste.
• Lemon Zest: Pick bright yellow lemons with smooth, unblemished skin for zesting.

• Sugar: Opt for fine granulated sugar that dissolves easily.
• All-Purpose Flour: Look for unbleached flour with consistent texture.
• Salt: Use fine sea salt for balanced seasoning.

• Egg Whites: Select fresh eggs at room temperature for better volume.
• Milk: Choose whole milk for a richer, creamier texture.

Equipment for Lemon Pudding Cake Baking

• Electric Mixer: Essential for whipping egg whites and blending ingredients smoothly.
• Large Mixing Bowl: Perfect for combining lemon mixture and creating the base.
• Separate Mixing Bowl: Needed for dry ingredients and keeping everything organized.
• 8-inch Square Baking Dish: Ideal size for baking the lemon dessert.
• Larger Pan: Used for creating a water bath during baking.
• Spatula: Great for gently folding egg whites into the batter.
• Grater: Helpful for zesting the lemon.
• Measuring Cups and Spoons: Crucial for accurate ingredient quantities.
• Clean Glass or Metal Bowl: Specifically for whipping egg whites to stiff peaks.
• Oven Mitts: Necessary for handling hot baking dishes safely.

Baking Instructions for Lemon Pudding Cake

• Warm Up the Oven

Get your oven ready by heating it to a cozy 350°F. Grab your baking dish and give it a quick spray or butter rub to prevent sticking.

• Whip Up the Lemon Base

Crack those egg yolks into a big mixing bowl. Squeeze in some fresh lemon juice, drizzle melted butter, and sprinkle lemon zest. Blend everything until it transforms into a silky, pale yellow dream.

• Mix Dry Elements

In another bowl, toss together your dry ingredients, creating a fluffy cloud of potential deliciousness.

• Create Magical Batter

Slowly marry your dry ingredients with the lemon mixture. Pour in milk in gentle waves, stirring until everything blends smoothly.

• Unleash Egg White Magic

Grab a clean bowl and whip those egg whites into glossy, cloud-like peaks that stand tall and proud.

• Bake with Love

Tenderly fold the whipped egg whites into your batter. Pour the mixture into the prepared dish, then nestle it in a water bath. Slide into the oven and bake for about 45 minutes until it turns a gorgeous golden color.

• Serve and Savor

Pull out your masterpiece, let it cool just a bit, and dive in while it’s still warm for maximum deliciousness.

Variations and Tricks for Lemon Pudding Cake

• Elevate Egg Whites: Ensure your egg whites are at room temperature for maximum volume and easier whipping, creating a light, airy texture that makes the dessert melt in your mouth.
• Zest Magic: Use fresh, organic lemons for the most vibrant citrus flavor. Grate the zest carefully to avoid the bitter white pith underneath, capturing only the bright yellow outer layer.
• Water Bath Wisdom: The hot water bath (bain-marie) prevents the delicate custard from cracking and ensures even, gentle cooking. Use hot tap water and fill the outer pan about halfway up the baking dish.
• Serve with Flair: Dust the top with powdered sugar or add a dollop of whipped cream for extra indulgence. Serve immediately while the dessert is still warm and the custard remains soft and silky.

How to Serve Lemon Pudding Cake Deliciously

• Dust with Powdered Sugar: Sprinkle a delicate layer of powdered sugar over the top for an elegant, sweet finish that adds a touch of visual appeal and extra sweetness.
• Pair with Fresh Berries: Serve alongside a colorful mix of fresh strawberries, raspberries, or blueberries to complement the lemony flavor and add a burst of freshness.
• Garnish with Mint Leaves: Add a few fresh mint leaves on the side or on top to provide a crisp, aromatic contrast that elevates the dessert's presentation and flavor profile.
• Serve with Whipped Cream: Top with a dollop of light, airy whipped cream to create a creamy contrast to the tangy lemon base and add a luxurious touch to the dessert.

Store and Reuse Leftovers from Lemon Pudding Cake

• Preserve Peak Freshness: After baking, let the lemon pudding cake cool completely before storing to maintain its delicate texture and prevent condensation.
• Refrigerate Smart: Transfer the dessert to an airtight container and keep in the refrigerator for up to 3 days. Cover tightly with plastic wrap or a lid to lock in moisture and prevent absorbing other food odors.
• Freeze with Care: Wrap individual portions in plastic wrap, then place in a freezer-safe container. Frozen lemon pudding cake stays delicious for 2 weeks. Thaw overnight in the refrigerator before serving to preserve its original creamy consistency.
• Revive and Serve: Gently reheat chilled or frozen slices in the microwave for 15-20 seconds, or warm in a 325°F oven for 5-7 minutes. A light dusting of powdered sugar can refresh the dessert's appearance and add a sweet touch when serving.

Heavenly Lemon Pudding Cake Recipe

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4.8 from 12 reviews

• Total Time: 1 hour 5 minutes
• Yield: 5 1x

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Description

Lemon pudding cake from Southern United States brings tangy sweetness to classic dessert lovers. Gentle layers of creamy custard and light cake create perfect balance for delightful endings you cannot resist.

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Ingredients

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• 4 large eggs, separated
• 1.5 cups (360 ml) white sugar
• 1.5 cups (360 ml) milk
• ½ cup (120 ml) all-purpose flour, sifted
• ⅓ cup (80 ml) lemon juice
• 1 tbsp (15 ml) butter
• 1 tsp (5 ml) lemon zest
• ½ tsp (2.5 ml) salt

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Instructions

1. Preparation: Warm the oven to 350°F and generously coat an 8-inch square baking dish with butter or cooking spray.
2. Lemon Base Creation: Whisk egg yolks, lemon juice, melted butter, and lemon zest until the mixture transforms into a pale, creamy consistency using an electric mixer.
3. Dry Ingredient Integration: Sift sugar, flour, and salt together, then gradually blend into the lemon mixture, alternating with milk and mixing until a smooth, velvety batter forms.
4. Egg White Transformation: Whip egg whites to stiff, glossy peaks using an electric mixer, creating a light, ethereal texture essential for the cake’s delicate structure.
5. Batter Harmonization: Gently fold whipped egg whites into the lemon batter, preserving their airy volume, and transfer the mixture to the prepared baking dish.
6. Baking Process: Position the dish in a water bath within the preheated oven, baking for 40-45 minutes until the surface turns golden and the center maintains a subtle wobble.
7. Serving: Allow the pudding cake to rest for 10-15 minutes, then serve warm to experience its most luxurious, silky texture and vibrant lemon essence.

Notes

• Separate Eggs Carefully: Ensure no yolk contaminates egg whites to achieve perfect meringue-like texture.
• Zest Before Juicing: Grate lemon zest first while the fruit is whole to maximize flavor extraction and prevent losing essential oils.
• Fold Gently: Use a spatula with smooth, sweeping motions to maintain egg white volume and create a light, airy pudding cake structure.
• Water Bath Technique: Use hot water in bottom pan to create gentle, even heating that prevents dessert from cracking and ensures smooth, creamy consistency.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 5
• Calories: 230
• Sugar: 30 g
• Sodium: 120 mg
• Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 150 mg