Easy Lemon Pudding Cake Recipe: A Zesty Joy Of Cooking Classic

Joy of Cooking’s lemon pudding cake transforms simple ingredients into a magical dessert that dances between cake and creamy pudding.

Bright citrus notes mingle with soft, cloud-like textures to create a sublime culinary experience.

The recipe promises an unexpected twist on traditional desserts, blending sweet and tangy flavors.

Delicate yet rich, this dessert surprises with its elegant simplicity and comforting warmth.

Home bakers can effortlessly craft this delightful treat that looks far more complicated than its straightforward preparation suggests.

Light and airy, the pudding cake offers a refreshing alternative to heavy, dense desserts.

Each spoonful delivers a burst of sunshine that will brighten any meal: get ready to fall in love with this irresistible confection.

Lemon Pudding CakeStorage Tricks You Should Know

• Refrigerator Method: Seal cooled lemon pudding cake in an airtight container with tight-fitting lid to preserve moisture and prevent absorption of other food odors. Place container in the coldest part of refrigerator, typically the back shelf, to maintain optimal freshness for maximum 3 days.
• Freezer Method: Wrap individual cake portions tightly in plastic wrap, then place inside freezer-safe container or heavy-duty freezer bag. Remove excess air to prevent freezer burn and maintain texture. Label container with date and contents. Freeze up to 3 months for best quality, thawing overnight in refrigerator before serving.
• Room Temperature Method: Leave cake uncovered at cool room temperature for no more than 2 hours. Cover loosely with clean kitchen towel if planning to serve within same day.

Twists on Lemon Pudding Cake

• Citrus Sunrise Pudding: Swap lemon for a blend of orange and grapefruit zest, creating a vibrant, sunny flavor profile that brightens the dessert.
• Lavender Honey Cake: Infuse the batter with dried lavender flowers and replace sugar with local honey, adding a delicate floral note to the classic recipe.
• Berry Bliss Soufflé: Fold in fresh raspberries or blueberries into the batter, introducing bursts of fruity sweetness and a beautiful color contrast.
• Tropical Dream Version: Use coconut milk instead of regular milk and add a touch of lime zest, transforming the pudding into a Caribbean-inspired treat that feels like a vacation on a plate.

Top Perks of Lemon Pudding Cake

• Savor Sunshine in a Dish: This lemon pudding cake bursts with bright, zesty flavors that instantly transport you to a sunny day, making every bite feel like a delightful escape from ordinary desserts.
• Transform Texture Magic: The recipe brilliantly creates two distinct layers – a fluffy cake top and a creamy, silky pudding bottom – delivering a unique textural experience that surprises and delights with each spoonful.
• Effortless Elegance: Despite its impressive appearance, this dessert comes together surprisingly easily, requiring basic ingredients and simple mixing techniques that even novice bakers can master confidently, making it perfect for impromptu gatherings or weekend treats.

What’s In Lemon Pudding Cake

Main Ingredients:

• Egg Whites: Essential for creating a light, airy texture and helping the cake rise.
• Lemon Juice: Provides bright, tangy flavor and helps activate other ingredients.
• Butter: Adds richness and helps create a smooth, creamy consistency.
• Lemon Zest: Intensifies the citrus flavor with natural oils and aromatic notes.

• Sugar: Sweetens the dessert and helps with caramelization and texture.
• Flour: Provides structure and helps bind the cake ingredients together.
• Salt: Enhances overall flavor and balances the sweetness.

• Milk: Adds moisture and helps create a soft, tender cake texture.

How to Make Lemon Pudding Cake

Step 1: Preheat And Prepare

Turn the oven to 350°F (175°C). Grease an 8-inch square baking dish with butter or cooking spray.

Step 2: Whip Lemon Base

• 2 egg yolks
• Lemon juice
• Melted butter
• Lemon zest

Continue mixing until the mixture becomes thick and pale yellow.

Step 3: Combine Dry Ingredients

• Sugar
• All-purpose flour
• Salt

Step 4: Create Smooth Batter

Gradually add the dry ingredients to the lemon mixture. Pour in of milk in 2 separate additions, mixing thoroughly after each pour.

Step 5: Whip Egg Whites

In a clean glass or metal bowl, beat egg whites using an electric mixer until they form stiff, glossy peaks.

Step 6: Fold And Bake

Gently fold the whipped egg whites into the batter using a spatula. Pour the mixture into the prepared baking dish. Place the dish inside a larger pan filled with hot water. Bake for 45 minutes until golden and set.

Step 7: Serve And Enjoy

Remove from the oven and let cool slightly. Serve warm for the most delightful taste experience.

Expert Advice on Lemon Pudding Cake

• Unleash Zesty Flavor: Scrape lemon zest gently to capture intense citrus essence without bitter undertones.
• Mix with Precision: Combine ingredients at room temperature for silky-smooth cake batter that blends effortlessly.
• Squeeze Sunshine: Select ripe, plump lemons and extract juice moments before mixing to maximize bright, fresh taste.
• Measure Like a Pro: Use level measuring cups and spoons to guarantee perfect pudding cake texture every single time.
• Gentle Folding Magic: Incorporate egg whites delicately to maintain airy lightness and create delectable, tender crumb.

Wrapping Up Lemon Pudding Cake

Lemon pudding cake emerges as culinary poetry, dancing between citrus brightness and comforting sweetness.

California kitchens and home bakers celebrate this delightful dessert’s magical transformation from simple ingredients.

Silky layers of pudding and cake create a sensory experience that whispers sophistication and simplicity.

Seasonal lemons contribute their zesty charm, elevating this classic dessert beyond ordinary expectations.

Mediterranean influences shine through each spoonful, connecting home cooks with generations of delectable traditions.

Passionate palates will discover pure joy in this remarkable recipe – so grab those whisks, share this delightful creation with friends, sprinkle love generously, and let deliciousness inspire culinary adventures you won’t forget.

Joy Of Cooking Lemon Pudding Cake Recipe

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4.9 from 28 reviews

• Total Time: 1 hour 5 minutes
• Yield: 6 1x

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Description

Lemon pudding cake delivers a delightful dance of tangy and sweet flavors from French culinary traditions. Silky layers of citrus-infused goodness melt in your mouth, promising a refreshing dessert experience that transports you to a sunlit Mediterranean kitchen.

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Ingredients

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Main Ingredients:

• 1.5 cups (360 ml) white sugar
• 4 large eggs, separated
• 1.5 cups (360 ml) milk
• ½ cup (120 ml) sifted all-purpose flour

Liquid and Flavoring Ingredients:

• ⅓ cup (80 ml) lemon juice
• 1 tablespoon (15 ml) butter
• 1 teaspoon (5 ml) lemon zest

Seasoning Ingredients:

• ½ teaspoon (2.5 ml) salt

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and thoroughly grease an 8-inch (20-centimeter) square baking dish with butter or cooking spray.
2. In a large mixing bowl, combine egg yolks, freshly squeezed lemon juice, melted unsalted butter, and finely grated lemon zest. Whip the mixture using an electric mixer until it becomes pale, thick, and lemony in appearance.
3. In a separate bowl, sift together granulated sugar, all-purpose flour, and table salt to ensure a smooth, lump-free mixture.
4. Gradually incorporate the dry ingredients into the lemon mixture, alternating with whole milk in two separate additions. Gently fold and mix until the batter is well combined and silky.
5. Using a clean, dry glass or metal bowl, whip the egg whites using an electric mixer on medium-high speed until stiff, glossy peaks form. This creates a light, airy texture.
6. Carefully fold the whipped egg whites into the lemon batter using a spatula, maintaining the delicate volume of the whites. Gently transfer the batter to the prepared baking dish.
7. Create a water bath by placing a larger pan filled with hot water in the bottom of the oven. Set the baking dish inside and bake for 40-45 minutes until the top is golden and the pudding is set but slightly jiggly in the center.
8. Remove from the oven and allow to cool for 10-15 minutes. Serve warm for the most delightful, silky texture and optimal flavor.

Notes

• Cold ingredients might ruin the delicate cake’s structure, so pull out butter and eggs an hour before baking.
• Grab a microplane or fine grater when zesting lemons to capture only the bright yellow outer layer.
• Skip bottled lemon juice and roll fresh lemons on the counter before squeezing to maximize juice extraction.
• Sifting flour prevents lumps and creates a lighter, more tender crumb in your finished dessert.
• Always level dry ingredients with a straight edge for consistent recipe success every single time.
• Unsalted butter provides better control over the recipe’s overall saltiness and allows pure flavor development.
• Room temperature ingredients blend more smoothly and create a more uniform batter with fewer mixing complications.
• Invest in quality measuring cups with clear markings to guarantee precise ingredient proportions.
• Organic lemons work best if you plan to use the zest, as they’re typically less waxed and more flavorful.
• Gentle folding techniques help maintain air bubbles, resulting in a softer, more delicate cake texture.

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

Nutrition

• Serving Size: 6
• Calories: 235
• Sugar: 24 g
• Sodium: 100 mg
• Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 186 mg