If you’re looking for a dessert that feels like a warm hug on a plate, let me introduce you to a true classic: the Luscious Lemon Pudding Cake Recipe. This delightful treat magically separates during baking into a delicate, airy lemon sponge on top with a creamy, tangy pudding beneath. It’s bright, fresh, and just the right amount of sweet—a perfect way to celebrate any day with the sunny flavor of lemon that instantly lifts your spirits and delights the taste buds.
Ingredients You’ll Need
Every ingredient in this Luscious Lemon Pudding Cake Recipe is simple yet powerful, combining to create a dessert that’s all about fresh, zesty flavor and irresistible texture. From the sharp zing of lemon zest to the richness of whole milk and eggs, these essentials come together beautifully.
- ¾ cup granulated sugar: Sweetens the dessert and balances the lemon’s tartness perfectly.
- â…“ cup all-purpose flour: Provides structure to the cake without weighing it down.
- ¼ teaspoon salt: Enhances all the flavors and sharpens the lemon brightness.
- 2 large eggs (separated): Eggs add richness; whites create that dreamy fluffy top layer.
- 1 tablespoon lemon zest: Packed with essential oils for vibrant, fresh lemon flavor.
- â…“ cup freshly squeezed lemon juice: Delivers genuine tartness and moisture for the pudding base.
- 1 cup whole milk: Brings creaminess and helps develop the silky pudding texture.
- 2 tablespoons unsalted butter (melted): Adds a subtle richness that rounds out the tangy notes.
- ¼ teaspoon cream of tartar: Stabilizes egg whites to keep your cake light and airy.
- Powdered sugar for dusting (optional): A pretty finishing touch that adds a hint of sweetness and sparkle.
How to Make Luscious Lemon Pudding Cake Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). Grease a 1.5-quart baking dish or six 6-ounce ramekins. Place these smaller dishes inside a larger baking pan, which will hold hot water to create a gentle, even heat through a water bath. This step is key for achieving the pudding’s perfect silky texture beneath the sponge.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together your granulated sugar, all-purpose flour, and salt. This step ensures these dry ingredients are evenly distributed, essential for a smooth batter that bakes up light and consistent in texture.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the egg yolks with lemon zest, freshly squeezed lemon juice, milk, and melted butter. This vibrant mixture combines tartness with richness, creating the luscious base flavor for the pudding cake.
Step 4: Blend Wet and Dry Ingredients
Gradually stir the wet mixture into the dry ingredients until everything is fully combined and smooth. This gentle blending keeps the batter light, which is important for the pudding’s delicate top layer.
Step 5: Beat Egg Whites to Stiff Peaks
Using a clean mixing bowl, beat the egg whites with cream of tartar until stiff peaks form. This step is where some magic happens—these fluffy egg whites will puff up the sponge layer, giving your dessert its signature airy texture.
Step 6: Fold in Egg Whites Gently
Carefully fold the beaten egg whites into the lemon batter, ensuring you keep as much air as possible. This careful folding is crucial to maintain the lightness that makes this dessert so special.
Step 7: Bake in a Water Bath
Pour the batter into your prepared dish or ramekins, then fill the outer baking pan with hot water halfway up the sides. Bake for 35 to 40 minutes until the tops turn a light golden color and the cake layer is set but still yields to gentle pressure, with pudding underneath.
Step 8: Cool and Optional Dusting
Remove the baking dish from the oven and let it cool for a bit. Before serving, dust with powdered sugar if you like a little extra sweetness and a pretty finish. This simple flourish adds a charming touch without overpowering the lemon’s brightness.
How to Serve Luscious Lemon Pudding Cake Recipe
Garnishes
A light dusting of powdered sugar is a classic, but why stop there? Fresh mint leaves or thin lemon slices can add an elegant, fresh contrast. You can also drizzle with a bit of honey or a berry compote for an exciting flavor twist.
Side Dishes
This lemon pudding cake pairs wonderfully with a dollop of whipped cream or creamy vanilla ice cream to temper the tartness. Light fruit salads or even a cup of lightly brewed green tea can complement its bright and soothing character.
Creative Ways to Present
Serve your pudding cake in individual ramekins for an adorable, restaurant-style presentation. For a casual setting, a rustic square cut from the larger dish served on colorful plates adds a homely, welcoming touch. Top each serving with edible flowers for a stunning look at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered tightly in the refrigerator. This dessert stays fresh for up to 3 days, and the pudding remains silky while the cake’s delicate texture holds up beautifully.
Freezing
Because of its custard-like layer, freezing the Luscious Lemon Pudding Cake Recipe is not recommended as the texture can change unfavorably. It’s best enjoyed fresh or stored in the fridge.
Reheating
If you’d like to warm your leftovers, gently reheat in the microwave for 20-30 seconds or in a warm oven to keep that irresistible pudding consistency without drying out the sponge layer.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice works in a pinch, fresh lemon juice brings a brighter, fresher flavor that really elevates this pudding cake. The zest especially should always be fresh for the best lemony zing.
What is the purpose of the water bath in this recipe?
The water bath creates a gentle, moist baking environment that prevents the pudding from curdling or drying out. This technique is key to achieving the silky pudding layer beneath the sponge.
Can I make this recipe dairy-free?
You can substitute the whole milk with almond or oat milk and use a vegan butter option, but the texture and flavor might vary slightly from the original. It’s worth experimenting if you have dietary restrictions!
Why do I need to separate the eggs?
Separating the eggs allows you to whisk the whites separately and fold them in gently, which adds volume and lightness to the cake layer. This step helps create the classic airy top and creamy base.
How can I make the lemon flavor more intense?
Try increasing the lemon zest slightly or adding a splash more lemon juice. You can also consider a light glaze with lemon syrup for an extra punch after baking.
Final Thoughts
I can’t recommend giving this Luscious Lemon Pudding Cake Recipe a try enough. It’s the perfect blend of simple ingredients transformed into an extraordinary dessert that feels both nostalgic and special. Every spoonful feels like sunshine, and I promise it will become one of your go-to favorites for any occasion.
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 recipe offers a delightful combination of a light, spongy cake layer atop a creamy, tangy lemon pudding base. Baked in a water bath, it achieves a unique texture and balanced sweetness that’s perfect as a refreshing dessert.
Ingredients
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
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 1.5-quart baking dish or six 6-ounce ramekins and set them inside a larger baking dish to prepare for a water bath.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sugar, all-purpose flour, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the egg yolks with lemon zest, freshly squeezed lemon juice, whole milk, and melted unsalted butter until smooth and well blended.
- Incorporate Wet into Dry: Gradually add the wet mixture to the dry ingredients, stirring gently until fully combined and smooth.
- Beat Egg Whites: In a clean mixing bowl, beat the egg whites with cream of tartar using an electric mixer until stiff peaks form, ensuring the whites are glossy and hold firm peaks.
- Fold Egg Whites: Carefully fold the beaten egg whites into the lemon batter in batches, preserving as much air as possible to maintain a light texture.
- Fill and Prepare Water Bath: Pour the batter evenly into the prepared baking dish or ramekins. Place them in the larger baking dish and fill the outer dish with hot water halfway up the sides of the inner dishes to create a gentle water bath.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the tops are lightly golden and the cake layer is set while the pudding underneath remains creamy.
- Cool and Serve: Remove from the oven and allow to cool slightly. Optionally, dust the tops with powdered sugar before serving warm or at room temperature.
Notes
- This dessert separates during baking into a spongy cake on top and a creamy lemon pudding beneath, creating a unique two-layer texture.
- To enhance the lemon flavor, increase the lemon zest slightly.
- Best enjoyed warm or at room temperature for optimal texture and flavor.
