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