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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- In a separate bowl, sift together granulated sugar, all-purpose flour, and table salt to ensure a smooth, lump-free mixture.
- 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.
- 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.
- 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.
- 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.
- 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