Lemon Pudding Cake: A Delightful Citrus Dessert Experience
Cooking Time: 40 minutes | Preparation Time: 20 minutes | Total Time: 1 hour
Description:
Indulge in the delightful citrus-y tang of this Lemon Pudding Cake, a light dessert that balances sweetness with the zesty flavor of lemons. With just 2/3 cup of sugar, it offers a refreshing twist on traditional pudding cakes, making it perfect for those who prefer desserts that aren’t overly sweet. This recipe yields a fluffy, moist cake with a pudding-like texture that will surely tantalize your taste buds. Each bite bursts with the bright essence of lemons, creating a memorable dessert experience that is both comforting and invigorating.
Recipe Category: Dessert
Keywords: Fruit, Less than 60 Minutes, Oven, Easy
Nutritional Information (per serving):
- Calories: 258.6
- Fat Content: 12.4g
- Saturated Fat Content: 6.8g
- Cholesterol Content: 150mg
- Sodium Content: 143.2mg
- Carbohydrate Content: 31.5g
- Fiber Content: 0.5g
- Sugar Content: 23g
- Protein Content: 6.4g
Ingredients:
- 1/4 cup butter
- 2/3 cup sugar (plus 2 tbsp for egg whites)
- 4 eggs, separated
- Zest of 2 lemons
- 1/3 cup all-purpose flour
- 1 cup milk
- 1/2 cup fresh lemon juice
- 1/16 tsp salt
- Icing sugar for dusting
Instructions:
- Begin by preheating your oven to 350°F (180°C). Prepare an 8-inch baking dish by greasing it with butter.
- In a mixing bowl, cream together the butter and all but 2 tablespoons of sugar until light and fluffy.
- Beat in the egg yolks and lemon zest until well combined.
- Gradually stir in the flour until just mixed, being careful not to overmix.
- Add the milk and lemon juice to the batter, stirring until smooth and well incorporated.
- In a separate bowl, beat the egg whites with salt until soft peaks form.
- Gradually add the remaining 2 tablespoons of sugar to the egg whites while continuing to beat, until stiff peaks form.
- Gently fold the beaten egg whites into the lemon batter until no white streaks remain.
- Spoon the batter into the prepared baking dish, spreading it evenly.
- Place the baking dish in a larger pan filled with very hot water, ensuring that the water comes halfway up the sides of the baking dish. This water bath will help ensure even cooking and prevent the cake from drying out.
- Bake the pudding cake in the preheated oven for 40-45 minutes, or until it is puffed and golden brown on top.
- If the cake begins to brown too quickly, cover it loosely with aluminum foil halfway through the baking time.
- Once baked, remove the cake from the oven and let it cool slightly.
- To serve, cut the cake into squares and dust generously with icing sugar.
- Enjoy this lemon pudding cake warm or chilled, savoring each luscious bite of its citrus-infused goodness.
This Lemon Pudding Cake is a versatile dessert that can be enjoyed on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Whether served as a delightful ending to a meal or enjoyed as a sweet treat any time of day, this lemony confection is sure to become a favorite among family and friends. With its irresistible combination of tangy lemon flavor and tender cake texture, it’s a dessert that is as easy to make as it is delicious to eat. So why wait? Treat yourself to a slice of sunshine with this irresistible Lemon Pudding Cake today!
