Lemon Pudding Cake
User Reviews
5
Lemon Pudding Cake
Description
Lemon Pudding Cake blends sugar and flour with egg yolks, butter, milk, and fresh lemon juice and zest to create a smooth batter. The egg whites are whipped separately to firm peaks and folded in gently to introduce air and achieve a light texture. Baking the batter in ramekins set in a hot water bath allows gentle, even cooking, resulting in a pudding-like base topped by a spongy, golden cake layer.
The dessert balances sweet and tart lemon flavors with a softly set custard underneath a delicate cake crust. Its texture is creamy and tender, with the lemon zest adding aromatic brightness. The recipe uses fresh lemon juice for true lemon flavor as opposed to bottled juice, which may be inferior in taste.
This treat can be served on its own or dusted with powdered sugar for added sweetness and visual appeal. It makes a refined dessert suitable for small servings, perfect for lemon lovers seeking a softly textured, baked lemon dessert.
Notes recommend using salted butter or compensate with added salt if unsalted, and any milk type works. The importance of fresh lemon juice is emphasized for optimal flavor. Nutrition values are estimated.
Ingredients
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 egg separated, large
- 2 tablespoons butter at room temperature
- 1 cup milk
- 5 tablespoons lemon juice fresh
- 1 teaspoon lemon finely grated zest
- powdered sugar optional
Instructions
- Preheat the oven to 350 F. Grease six 6-ounce ramekins with vegetable oil spray.
- In a medium bowl, whisk sugar and flour together; set aside.
- In a separate large bowl, whisk together egg yolks and butter until well blended.
- Whisk in the milk, lemon juice, and lemon zest.
- Pour the lemon mixture into the sugar mixture, and whisk until well combined.
- In a medium bowl, beat the egg whites until firm peaks form.
- Gently fold the egg whites into the lemon mixture.
- Divide the batter between the prepared ramekins, and transfer them to a small roasting pan.
- Place the pan in the oven, and pour in enough hot water to reach halfway up the sides of the ramekins.
- Bake for 35 minutes, or until they are puffed and golden on top.
- Transfer the ramekins to a rack to cool for 20 minutes.
- Dust the tops with powdered sugar, if using, and enjoy!
Notes
- Use salted butter or add a pinch of salt if using unsalted butter.
- Any milk, from skim to whole, is suitable.
- Fresh lemon juice is essential for authentic lemon flavor; avoid refrigerated bottled juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 204kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 92mg | 31% |
| Sodium | 82mg | 3% |
| Potassium | 114mg | 2% |
| Sugar | 27g | 54% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 62mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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