Lemon Almond Pudding Cake
User Reviews
5
Lemon Almond Pudding Cake
Description
Lemon Almond Pudding Cake blends sugar, flour, and salt with a mixture of egg yolks, melted butter, milk, fresh lemon juice and zest, and almond extract to produce a vibrant and flavorful batter. The addition of whipped egg whites folded into the mixture yields a tender, airy texture that bakes into a soft pudding-like cake. The final touch of sliced almonds on top offers a gentle crunch and mild nuttiness that complement the lemon's brightness. Baking in a 9-inch pie plate ensures even cooking, resulting in a set cake with moist crumb.
The flavor is marked by the fresh lemon juice and zest, giving a citrus tang paired with the subtle almond extract's fragrance. The combination of smooth, creamy cake and crunchy almond slices creates textural interest. This cake works well as a standalone dessert or served with a bit of whipped cream for added richness.
Technically, the folding of stiff egg whites into the batter maintains lightness, critical to achieving the pudding cake's delicate structure. Using fresh lemon juice and zest enhances the citrus flavor. The recipe notes the use of either skim or whole milk depending on preference, indicating some flexibility in richness.
Ingredients
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg separated, large
- 2 tablespoons butter melted and slightly cooled, unsalted
- 1 cup milk the original recipe calls for skim, I used whole with good results
- 5 tablespoons lemon juice fresh
- 1 teaspoon lemon finely grated zest
- 1/2 teaspoon almond extract
- almond sliced, for topping
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick spray liberally. Or brush it with melted butter!
- In a bowl, whisk together the sugar, flour and salt.
- In another bowl, whisk together the egg yolks and melted butter. Whisk in the milk, lemon juice, almond extract and lemon zest until combined. Stir in the dry ingredients.
- Beat the egg whites in the bowl of your electric mixer until stiff peaks form. Slowly fold the egg whites into the lemon mixture, gently, until combined. Pour the batter into the pie plate.
- Bake for 30 to 35 minutes, until set. Top with sliced almonds and serve.
Notes
- The cake base is adapted from Food and Wine, preserving its characteristic consistency.
User Reviews
Overall Rating
5
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