Lemon Pudding Cake
These Lemon Pudding Cakes are made with only one batter and on 7 ingredients, yet gives you two layers of delicious lemony delight. The top is a light and airy cake layer, and the bottom, a silky pudding bursting with fresh lemon flavor.
Servings: 6
Calories: 288kcal
Ingredients
- 1 cup granulated sugar
- 3 tablespoon all purpose flour
- 3 large eggs separated
- ¼ cup butter unsalted, melted
- 1 tablespoon lemon zest
- ½ cup lemon juice freshly squeezed
- 1 ½ cups milk 2%
Instructions
- Prep: Preheat the oven to 350°F (180°C). Butter an 8-inch square glass baking dish, or 6 individually sized ramekins. In bowl, combine together the sugar and flour; set aside.
- Whip the whites: Place egg whites in a medium sized bowl and beat on high speed for 4 to 5 minutes or until stiff peaks form.
- Whip the yolks: Add the egg yolks to a medium size bowl and beat on medium-high speed until the yolks are thick and lightened in colour. Add the butter, lemon zest and juice; beat for 1 more minute on medium speed. Alternately beat in flour/sugar mixture and milk, making 5 additions of flour and 4 of milk.
- Finish the batter: Fold in the egg whites with a spatula. Transfer to the prepared baking dish or ramekins. Place dish in large shallow roasting pan. Add hot water to half way up side of baking dish or ramekins.
- Bake: Bake in the centre of oven for 50 to 55 minutes. If making in ramekins, bake for 35 to 40 minutes until the cakes start to lightly brown on top. Cool for 5 minutes. Top two-thirds will be cake consistency and bottom third will be pudding consistency.
- Garnish: These can be served warm or chilled. Sprinkle with powdered sugar and serve with berries.
Notes
- It is possible to over-whip the whites and have them collapse. To avoid this, you can check the whites often to make sure you catch the stiff peak stage right when you get there.
- The water bath is imperative to baking these cakes, to create a humid and moist environment which give these cakes their fluffy texture.
- Every oven is different, so keep an eye on your puddings to make sure the tops don't burn.
- Your lemon pudding will last 1-2 days stored in the fridge. This dessert doesn't transfer well, so I suggest keeping it the container(s) you baked it in covered with plastic wrap.
- I don't suggest freezing this dessert. It is quite delicate made with the whipped egg whites, so it's definitely best enjoyed fresh.
Nutrition
Serving: 1cake | Calories: 288kcal | Carbohydrates: 41g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 119mg | Sodium: 63mg | Potassium: 136mg | Fiber: 1g | Sugar: 37g | Vitamin A: 470IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 1mg