Imagine a dessert so magical, it transforms before your very eyes - a luscious lemon pudding cake that defies culinary expectations! This extraordinary American classic is not just a cake, not just a pudding, but a delightful fusion that creates two incredible layers in one single dish. With its bright, zesty flavor and silky-smooth texture, this dessert promises to be the star of any dining table, delivering a perfect balance of tangy lemon and sweet comfort that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- Powdered sugar for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8-inch square baking dish by lightly greasing it with butter or cooking spray.
- In a medium mixing bowl, whisk together sugar, flour, and salt until well combined and free of lumps.
- In a separate large bowl, separate the egg whites and egg yolks. Beat the egg yolks until they become smooth and slightly pale.
- Gradually add milk, fresh lemon juice, and lemon zest to the egg yolks, whisking continuously to create a smooth liquid mixture.
- Pour the wet ingredients into the dry ingredient mixture, stirring gently until just combined. The batter will be thin and slightly runny.
- In a clean, separate bowl, beat the egg whites until stiff peaks form using an electric mixer.
- Carefully fold the beaten egg whites into the lemon batter, maintaining as much volume as possible. The mixture will look slightly curdled, which is normal.
- Pour the entire batter into the prepared baking dish, ensuring an even distribution.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the cake has a slight wobble in the center.
- Remove from the oven and let the pudding cake cool for 10-15 minutes at room temperature. The cake will naturally separate into a custard layer at the bottom and a light cake layer on top.
- Serve warm or at room temperature, dusting with powdered sugar just before serving if desired.
- Can be stored covered in the refrigerator for up to 2 days. Best enjoyed fresh and slightly warm.
Tips
- Room Temperature Matters: Ensure eggs and milk are at room temperature for smoother mixing and better texture.
- Egg White Technique: When beating egg whites, start slow and gradually increase speed to create stable, stiff peaks without overbeating.
- Folding Is an Art: When incorporating egg whites, use a gentle folding motion to preserve their airiness and maintain the cake's light structure.
- Pan Preparation: Grease your baking dish thoroughly to prevent sticking and ensure easy serving.
- Oven Placement: Bake in the center of the oven for even heat distribution and consistent browning.
- Cooling is Crucial: Allow the pudding cake to rest briefly after baking, which helps it set and develop its signature two-layer texture.
- Serve Immediately: While it can be refrigerated, this dessert is most impressive and delicious when served warm or at room temperature.
Nutrition Facts
Calories: 55kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: 46mg
