Lemon Pudding Cake
User Reviews
4.5
Lemon Pudding Cake
Description
This Lemon Pudding Cake begins with whipping egg whites to stiff peaks while separately beating yolks with sugar, flour, lemon zest, juice, melted butter, and milk. The yolk mixture is alternately combined with dry ingredients and milk, then the whites are folded in gently for airiness. The batter is poured into a buttered baking dish or ramekins set in a water bath to maintain a humid environment during baking.
Baked at 350°F, the cake develops a lightly browned top with a soft, slightly jiggly pudding underneath, delivering contrasting textures in each bite with refreshing lemon flavor. The water bath is essential for moisture and prevents the delicate custard from drying out or cracking.
The cake is best enjoyed fresh or within a day or two stored covered in the refrigerator. It doesn’t freeze well due to the delicate egg white structure. Care should be taken not to overwhip egg whites, and to monitor baking time as ovens vary to prevent burning.
Ingredients
- 1 cup granulated sugar
- 3 tablespoon all-purpose flour
- 3 large egg separated
- ¼ cup butter unsalted, melted
- 1 tablespoon lemon zest
- ½ cup lemon juice freshly squeezed
- 1 ½ cups milk 2%
Instructions
- Prep: Preheat the oven to 350°F (180°C). Butter an 8-inch square glass baking dish, or 6 individually sized ramekins. In bowl, combine together the sugar and flour; set aside.
- Whip the whites: Place egg whites in a medium sized bowl and beat on high speed for 4 to 5 minutes or until stiff peaks form.
- Whip the yolks: Add the egg yolks to a medium size bowl and beat on medium-high speed until the yolks are thick and lightened in colour. Add the butter, lemon zest and juice; beat for 1 more minute on medium speed. Alternately beat in flour/sugar mixture and milk, making 5 additions of flour and 4 of milk.
- Finish the batter: Fold in the egg whites with a spatula. Transfer to the prepared baking dish or ramekins. Place dish in large shallow roasting pan. Add hot water to half way up side of baking dish or ramekins.
- Bake: Bake in the centre of oven for 50 to 55 minutes. If making in ramekins, bake for 35 to 40 minutes until the cakes start to lightly brown on top. Cool for 5 minutes. Top two-thirds will be cake consistency and bottom third will be pudding consistency.
- Garnish: These can be served warm or chilled. Sprinkle with powdered sugar and serve with berries.
Notes
- Monitor egg whites carefully to avoid overwhipping and collapsing; stop when stiff peaks form.
- The water bath ensures moist, fluffy texture and prevents cracking during baking.
- Watch the pudding cake near the end of baking to avoid over-browning the top.
- Store leftovers covered in the baking dish or ramekins in the fridge for up to 2 days; best enjoyed fresh.
- Not recommended for freezing due to delicate texture from whipped egg whites.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 288kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 119mg | 40% |
| Sodium | 63mg | 3% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
