Creamy Lemon Pudding Cake: A Zesty Delight for Your Sweet Tooth

Lemon pudding cake is a sweet treat that combines zesty citrus flavors with an interesting texture.

Fans of desserts love this classic dish for the way it changes during baking.

It magically forms two layers: a creamy base and a light, airy top.

With its bright lemon taste, it’s perfect for anyone wanting a lighter dessert after dinner.

You only need fresh lemons, eggs, sugar, and flour to make this tasty creation.

This easy yet impressive dessert wins hearts with its simplicity and amazing flavor.

Fresh Twists To Try On Lemon Pudding Cake

• Gluten-Free Version: Replace wheat flour with almond flour or gluten-free all-purpose flour blend for those with gluten sensitivities.
• Dairy-Free Adaptation: Substitute milk with unsweetened almond milk or coconut milk and use dairy-free margarine instead of butter.
• Reduced Sugar Option: Use stevia or monk fruit sweetener in place of regular sugar, cutting down on total sugar content while maintaining sweetness.
• Vegan Alternative: Replace egg whites and yolks with aquafaba and use plant-based butter to create a completely egg-free and dairy-free dessert.

Common Questions About Lemon Pudding Cake

• Why do I need to use a water bath for this lemon pudding cake?

The water bath creates gentle, even heat that prevents the delicate cake from cracking or burning. It helps the pudding develop a soft, creamy texture by maintaining a consistent low temperature during baking.

• Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is recommended for the best flavor and brightness. Bottled juice can work in a pinch, but it might taste slightly less vibrant and may lack the natural zesty notes of freshly squeezed lemons.

• What makes the texture of this dessert unique?

This dessert is special because it creates two distinct layers during baking – a light, fluffy cake on top and a creamy, pudding-like bottom. The technique of folding egg whites and baking in a water bath creates this magical separation of textures.

• Is this dessert gluten-free?

No, this recipe contains flour, so it is not gluten-free. To make it gluten-free, you would need to substitute the all-purpose flour with a gluten-free flour blend specifically designed for baking.

Why Lemon Pudding Cake Tastes So Light And Zesty

• Elevate Kitchen Skills: Master a sophisticated dessert technique that transforms simple ingredients into a gourmet treat, perfect for building culinary confidence with each delicate fold and careful bake.
• Quick Crowd-Pleaser: Whip up this lemon pudding cake in under an hour, delivering a stunning dessert that impresses guests with minimal effort and maximum flavor, making it ideal for impromptu dinner parties or family gatherings.
• Versatile Dessert Delight: Adaptable to various serving styles, this recipe offers flexibility with ramekins or a single baking dish, allows customizable toppings like powdered sugar or whipped cream, and suits multiple occasions from casual brunches to elegant dinner celebrations.
• Texture Sensation: Experience a magical dessert that creates two distinct layers – a light, airy cake top and a creamy, custardy bottom – showcasing a remarkable culinary transformation during baking that delights both visual and taste experiences.

Ingredients List For Lemon Pudding Cake

Main Ingredients:

Eggs: A key protein source that provides structure and richness to the pudding cake, choose fresh large eggs for best results.

• Egg Yolks, Egg Whites: Separated eggs create a light and airy texture with distinct layers.

Citrus Ingredients:

Lemon: Bright and tangy fruit that adds fresh flavor and aromatic zest to the dessert.

• Lemon Zest: Provides intense citrus oils and vibrant flavor without sourness.
• Lemon Juice: Adds tartness and helps balance the sweetness of the dessert.

Dry and Binding Ingredients:

Flour: Provides structure and helps bind the cake’s components together.

• All-Purpose Flour: A standard flour that creates a soft, tender texture.

Sweetening and Flavor Enhancers:

Sugar: Primary sweetener that caramelizes and adds depth to the dessert.

• Granulated Sugar: Creates smooth sweetness and helps with egg white stability.

Moisture and Richness Ingredients:

Dairy and Fat Components: Add richness, moisture, and smooth texture to the pudding cake.

• Milk: Provides liquid and helps create a soft consistency.
• Butter: Adds richness and helps create a tender crumb.

Additional Flavor Ingredients:

Flavor Enhancers: Boost the overall taste profile of the dessert.

• Vanilla: Adds warm, round flavor that complements the lemon.
• Salt: Balances and enhances the other flavors in the dessert.

Finishing Ingredients:

Garnish Options: Optional toppings to enhance presentation and taste.

• Powdered Sugar: Light dusting for a delicate sweet finish.

How To Bake Lemon Pudding Cake The Easy Way

Step 1: Prep the Baking Stage

Crank up the oven to a toasty 325°F.

Grab a roasting pan and line its bottom with a kitchen towel.

Spritz your baking vessels (either ramekins or square pan) with cooking spray.

Nestle the baking dish inside the roasting pan.

Boil water and keep it ready on standby.

Step 2: Craft the Zesty Batter

• Egg yolks
• Sugar
• Milk
• Lemon zest
• Lemon juice
• Melted butter
• Vanilla extract
• Pinch of salt

Fold in flour until the mixture looks silky smooth.

Step 3: Whip Up Fluffy Clouds

In a separate bowl, transform egg whites into a frothy wonderland.

Sprinkle in a touch of sugar.

Whisk until soft peaks dance and stand at attention.

Step 4: Gentle Mixture Marriage

Tenderly fold half the egg white clouds into the lemony base.

Gently incorporate remaining whites until the batter looks light and dreamy.

Step 5: Water Bath Magic

Pour the batter into your chosen baking vessel.

Slide the roasting pan into the oven.

Carefully pour hot water halfway up the sides.

• Single dish: 35-40 minutes
• Ramekins: 32-34 minutes

Step 6: Cool and Celebrate

Rescue the cake from its water bath.

Let it rest on a wire rack for 15 minutes.

Dress it up with a snow shower of powdered sugar.

Top with fresh lemon zest or a cloud of whipped cream.

Serve and watch faces light up with pure joy!

Smart Tips For Lemon Pudding Cake Success

• Prevent Curdling: Temper egg yolks slowly with warm milk to avoid scrambling and ensure a smooth, silky texture.
• Select Fresh Citrus: Use ripe, fragrant lemons with bright yellow skin for maximum flavor and zestiness in your pudding cake.
• Master the Egg White Technique: Whip egg whites to soft peaks, folding gently to maintain airiness and create a light, delicate dessert.
• Nail the Water Bath: Pour hot water carefully around the baking dish, ensuring it reaches halfway up the sides for even, gentle heat distribution.
• Customize Your Serving: Garnish with fresh berries, mint leaves, or a light drizzle of raspberry coulis for an elegant, personalized touch.

How To Store And Reheat Lemon Pudding Cake Without Losing Flavor

• Refrigerate: Seal leftover lemon pudding cake in an airtight container and store in the refrigerator for up to 3 days.
• Cover: Wrap the container with plastic wrap or aluminum foil to prevent moisture loss and maintain fresh flavor.
• Reheat: Warm individual servings in the microwave for 20-30 seconds, or place in a preheated 325°F oven for 5-7 minutes until heated through.
• Enjoy Cold: For a refreshing treat, serve chilled directly from the refrigerator, which can enhance the pudding cake's delicate texture.

Best Flavors To Pair With Lemon Pudding Cake

• Enhance Fresh Citrus Notes: Serve alongside a crisp Sauvignon Blanc or chilled limoncello to amplify the lemon's bright, zesty profile and complement the dessert's delicate texture.
• Balance Sweet and Tangy: Add a scoop of lavender honey ice cream to create a harmonious contrast between the cake's light lemony essence and the creamy, floral sweetness.
• Elevate Dessert Experience: Garnish with fresh berries like raspberries or blueberries to introduce a subtle tartness and beautiful color that naturally highlights the pudding cake's delicate layers.
• Textural Complement: Sprinkle toasted almond slivers on top to provide a delightful crunch and nutty undertone that balances the dessert's soft, custardy consistency.

Luscious Lemon Pudding Cake Recipe

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4.6 from 21 reviews

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

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Description

Zesty lemon pudding cake brings sunshine to dessert tables with its perfect balance of tangy sweetness. Creamy layers and delicate crumb promise a delightful escape to citrus paradise, inviting you to savor each refreshing spoonful.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large egg yolks, room temperature
• 4 large egg whites, room temperature
• 1 cup + 1 tablespoon granulated sugar, divided
• ½ cup freshly squeezed lemon juice (about 3 medium lemons)
• ¾ cup whole or 2% milk
• ⅓ cup all-purpose flour

Liquids and Fats:

• 2 tablespoons unsalted butter, melted and cooled
• ½ teaspoon vanilla extract

Flavor Enhancers and Seasonings:

• Zest of ½ medium lemon, finely grated
• ¼ teaspoon kosher salt
• Cooking spray

Optional Toppings:

• Powdered sugar
• Lemon zest
• Whipped cream

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Instructions

1. Prepare the baking environment by preheating the oven to a moderate temperature and setting up a precise water bath configuration.
2. Arrange a kitchen towel across the bottom of a roasting pan to create a stable heat-distribution base.
3. Coat your chosen baking vessel – either individual ramekins or a single square pan – with a light cooking spray to prevent sticking.
4. Position the baking dish inside the roasting pan, creating a nested cooking setup.
5. Boil water in preparation for the water bath technique, ensuring it’s ready for controlled baking.
6. Create the lemon base by whisking egg yolks with sugar, incorporating dairy, citrus zest, juice, melted butter, vanilla, and salt until smooth.
7. Gradually integrate flour into the liquid mixture, stirring until achieving a uniform consistency without lumps.
8. In a separate bowl, transform egg whites from foamy to soft-peaked by gradually introducing sugar while whisking.
9. Delicately fold the egg white mixture into the lemon batter, maintaining its airy texture through gentle incorporation.
10. Transfer the batter into prepared baking vessels, filling each approximately two-thirds full.
11. Carefully slide the roasting pan into the preheated oven, then pour hot water halfway up the sides of the baking containers.
12. Bake until the surface sets and a testing probe emerges clean, adjusting time based on baking vessel size.
13. Remove from the water bath and allow to cool on a wire rack, permitting the dessert to stabilize.
14. Garnish with a light dusting of powdered sugar, additional lemon zest, or a cloud of whipped cream before serving.

Notes

• Prepare ramekins or baking dish with non-stick spray to ensure easy removal and clean serving of the delicate pudding cake.
• Use room temperature eggs for better incorporation and smoother batter texture, helping achieve a lighter, more consistent dessert.
• Zest lemons carefully to avoid bitter white pith, extracting only the bright yellow outer layer for maximum citrusy flavor without unwanted bitterness.
• Fold egg whites gently

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 180
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 150 mg