Lemon Pudding Cake is a delightful and light dessert that features a soft, cake-like top layer with a tangy, custard-like bottom layer. The refreshing lemon flavor makes it perfect for any occasion, especially during the warmer months. Here’s how to make this delicious dessert.
Ingredients
- 4 large eggs, separated: The eggs will be used to create both the custard and the meringue-like cake top.
- ⅓ cup lemon juice: Freshly squeezed for the best flavor.
- 1 tablespoon butter: Adds richness and helps with the texture.
- 1 teaspoon lemon zest: Provides additional lemon flavor and aroma.
- 1 ½ cups white sugar: Sweetens the cake and balances the tartness of the lemon.
- ½ cup sifted all-purpose flour: Provides structure to the cake layer.
- ½ teaspoon salt: Enhances the overall flavor.
- 1 ½ cups milk: Adds creaminess to the custard layer.
Instructions
Step 1: Prepare the Ingredients
- Separate the Eggs: Separate the egg whites from the yolks, placing them in two different mixing bowls. Allow the eggs to come to room temperature.
Step 2: Mix the Lemon Base
- Combine Sugar and Butter: In a large mixing bowl, cream together the butter and 1 cup of the white sugar until light and fluffy.
- Add Egg Yolks: Beat in the egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next.
- Add Lemon Juice and Zest: Stir in the lemon juice and lemon zest until well combined.
- Add Flour and Salt: Gradually add the sifted flour and salt to the mixture, stirring until smooth.
- Add Milk: Slowly add the milk, mixing until the batter is smooth and well blended.
Step 3: Prepare the Meringue
- Beat Egg Whites: In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form.
- Add Sugar: Gradually add the remaining ½ cup of sugar, beating on high speed until stiff, glossy peaks form.
Step 4: Combine and Bake
- Fold Egg Whites: Gently fold the beaten egg whites into the lemon batter until no large lumps remain. Be careful not to overmix.
- Prepare Baking Dish: Pour the batter into a greased 9×13-inch baking dish or individual ramekins.
- Bake: Place the baking dish in a preheated oven at 350°F (175°C). Bake for 40-45 minutes, or until the top is lightly browned and the cake springs back when touched lightly in the center. If using ramekins, reduce the baking time to 30-35 minutes.
Step 5: Serve
- Cool Slightly: Allow the cake to cool for about 15 minutes. The cake will settle, and the custard layer will become more apparent.
- Serve Warm or Chilled: Serve the lemon pudding cake warm or chilled, dusted with powdered sugar or garnished with fresh berries, if desired.
Tips for Success
Tip 1: Fresh Lemons
- Use fresh lemons for the best flavor. The zest adds a significant amount of citrus aroma and taste, so don’t skip it.
Tip 2: Room Temperature Ingredients
- Ensure that the eggs and milk are at room temperature for smoother mixing and better incorporation.
Tip 3: Gentle Folding
- Fold the beaten egg whites into the batter gently to maintain the airy texture of the meringue.
Tip 4: Bain-Marie Method
- For an even more delicate texture, you can bake the cake in a water bath. Place the baking dish in a larger pan filled with hot water to about halfway up the sides of the baking dish.
Variations
Variation 1: Orange Pudding Cake
- Replace the lemon juice and zest with orange juice and zest for a different citrus flavor.
Variation 2: Lime Pudding Cake
- Use lime juice and zest for a tangier version of this dessert.
Variation 3: Berry Lemon Pudding Cake
- Fold in fresh or frozen berries into the batter for a fruity twist.
Serving Suggestions
Serving Suggestion 1: Whipped Cream
- Top the warm or chilled cake with a dollop of whipped cream for added richness.
Serving Suggestion 2: Fresh Berries
- Serve with fresh raspberries, blueberries, or strawberries for a burst of freshness.
Serving Suggestion 3: Ice Cream
- A scoop of vanilla ice cream pairs wonderfully with the warm lemon pudding cake.
Detailed Exploration of Ingredients
Lemons
Lemons are the star of this dessert, providing both juice and zest. The juice adds a bright, tangy flavor, while the zest adds a fragrant citrus aroma. Using fresh lemons is crucial for the best taste.
Egg Whites
Beaten egg whites give the cake its light and airy top layer. Properly beating the egg whites to stiff peaks is essential for achieving the desired texture.
Milk
Milk adds creaminess to the custard layer. Whole milk is preferred for its richness, but you can use 2% if you prefer a lighter version.
Flour and Sugar
The combination of flour and sugar provides the structure and sweetness of the cake. Sifting the flour helps to prevent lumps and ensures a smooth batter.
Additional Tips
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake can be served cold or gently reheated in the microwave.
Freezing
This cake can also be frozen. Wrap individual servings tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Presentation
For an elegant presentation, bake the lemon pudding cake in individual ramekins. Serve them on small plates with a dusting of powdered sugar and a slice of lemon.
Nutritional Information
Lemon Pudding Cake is a relatively light dessert, but it still contains sugar and butter. You can reduce the sugar slightly if you prefer a less sweet version.
Lemon Pudding Cake is a delightful and versatile dessert that brings a burst of citrus flavor to your table. With its light, airy top and creamy, custard-like bottom, it’s sure to be a hit with family and friends. Enjoy this refreshing treat on its own or with your favorite accompaniments, and savor the taste of lemony goodness in every bite.
