Description
A delightful Lemon Pudding Cake that combines a light, fluffy cake layer with a luscious, creamy lemon pudding underneath, creating a perfect balance of sweet and tangy flavors. This easy-to-make dessert is baked in one dish and topped with optional powdered sugar and toasted almonds for added texture and flavor.
Ingredients
Main Ingredients
- 1 cup granulated sugar (separated)
- 1 tbsp lemon zest
- 4 large eggs (whites separated)
- 4 tbsp unsalted butter (melted and slightly cooled)
- ⅓ cup all-purpose flour
- ½ tsp kosher salt
- ¼ cup fresh lemon juice
- 1 ¼ cups whole milk
Optional Toppings
- Sifted powdered sugar
- Toasted sliced almonds
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking dish thoroughly with butter and set it aside to be ready for the batter.
- Mix Sugar and Lemon Zest: In a large mixing bowl, combine 1 cup of granulated sugar, reserving 1 tablespoon for later, with 1 tablespoon of lemon zest. Rub the zest into the sugar for about 1 minute until the mixture becomes sandy and fragrant.
- Combine Egg Yolks and Sugar: Add the 4 egg yolks to the sugar mixture and whisk vigorously for 2-3 minutes until the mixture turns pale yellow and thickens slightly, creating a smooth base for the cake.
- Add Remaining Batter Ingredients: Whisk in the melted and slightly cooled butter, ⅓ cup all-purpose flour, ½ teaspoon kosher salt, ¼ cup fresh lemon juice, and 1 ¼ cups whole milk until the batter is smooth and fully combined.
- Whip Egg Whites: In a separate clean bowl, whip the 4 egg whites until they become foamy. Gradually add the reserved 1 tablespoon of sugar while whipping until stiff peaks form, ensuring a light and airy texture.
- Incorporate Egg Whites: Gently fold one-third of the whipped egg whites into the batter to lighten it, then carefully fold in the remaining two-thirds until the mixture is uniform and free of lumps.
- Bake the Cake: Pour the batter into the prepared baking dish and bake in the preheated oven for 25-30 minutes. The cake should be golden on top and set but still jiggle slightly, indicating the pudding layer beneath is perfect.
- Cool and Garnish: Remove the cake from the oven and allow it to cool for 15 minutes. Before serving, sprinkle with sifted powdered sugar and toasted sliced almonds if desired, adding a sweet and crunchy finish.
Notes
- For best results, ensure the egg whites are whipped to stiff peaks but not overbeaten to maintain a light texture.
- Use freshly grated lemon zest and fresh lemon juice for the brightest citrus flavor.
- This cake is best served slightly warm or at room temperature to appreciate the pudding-like texture beneath the cake layer.
- To toast almonds, place sliced almonds in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 3-5 minutes.
- Leftovers can be refrigerated in an airtight container for up to 3 days, though the texture is best fresh.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
