Oh boy, if you are in the mood for something tangy, sweet, and a bit unique then you have hit the jackpot. Introducing the delectable Lemon Pudding Cake! This cake is a delightful blend of zingy lemon and soothing sweetness, perfect for those summer luncheons or as a refreshingly light dessert after an evening meal. Trust me, this lemony love affair is sure to woo your taste buds like nothing else. Its fluffy texture and luscious lemony flavor is a treat for the senses.
Now, why would you adore this recipe? See, the really cool thing about this Lemon Pudding Cake is that during baking, it magically separates into two layers – a creamy lemon pudding at the bottom and a light, spongy cake on top! Some might call it dessert sorcery, but I like to call it Kitchen Magic! It’s basically a two-in-one dessert that���s guaranteed to impress!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Servings: 6 servings
- Yield: 1 cake
So my friends, without further ado, let���s leap into the world of lemons and sweetness!
Ingredients & Equipment You’ll Need
- 4 eggs, separated
- 1/3 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 tablespoons unsalted butter
For equipment, you will need a large mixing bowl, a whisk, and an 8 inch square baking dish.
The lemon juice and zest give our cake that bold, tangy flavor. Using fresh lemons will give the best taste. The eggs help create the two different textures in our cake. Your choice of sugar will affect the sweetness in this cake – I like to use finer sugar for a subtle sweetness.
Please, folks, avoid substitutes unless you are absolutely forced into a corner. Trust me, this recipe is best enjoyed in its original form. But, if someone’s got some dietary essentials you can go for gluten-free flour or a sugar substitute of your choice.
How To Make Lemon Pudding Cake
- Preheat your oven to 350���(176���). Butter your baking dish and set it aside.
- In a bowl, mix together your flour, sugar, and salt. Add the egg yolks, lemon juice, zest, butter, and milk. Stir it until smooth.
- In another bowl, beat the egg whites until stuff peaks form. Then, slowly fold this into your lemon mixture until it’s just combined.
- Pour the batter into your prepared dish. Place this dish in a larger roasting pan filled with hot water.
- Bake for 40 minutes. When it’s done, the top should be golden and the center should be set.
- Let it cool before serving. Enjoy!
Tips For The Best Results
- Use fresh lemons for the best flavor.
- Don���t over mix while folding in the egg whites.
- Baking it in a water bath helps ensure even cooking.
Storage Tips
- You can refrigerate the cake for up to 3 days. Just be sure to cover it so it doesn’t dry out.
- Freezing is not recommended as it can change the texture of the cake.
Frequently Asked Questions
Q: Can I use bottled lemon juice?
A: While fresh lemon juice is preferred, bottled can be used in a pinch.
Q: Can this recipe be doubled?
A: Certainly! Just make sure your baking dish can accommodate the extra volume.
Q: Is there a dairy-free alternative for this?
A: Yes, you can use almond milk or any non-dairy milk instead.
Q: Can I use other citrus fruits like orange or lime?
A: Yes, but it will alter the flavor of the cake.
Q: Can I make this cake in advance?
A: Yes, it can be made a day or two in advance and refrigerated.
Nutritional Facts of Lemon Pudding Cake
Each serving contains about 220 calories, with 45g carbohydrates, 6g protein, 7g fat, 3g saturated fat, 110mg cholesterol, 250mg sodium, and 1g fiber.
In conclusion, this Lemon Pudding Cake is the perfect blend of tart, tangy lemons and sweet, fluffy cake. It’s simple to make and even simpler to enjoy. I love serving it chilled on a warm summer night with a dollop of whipped cream or a scoop of vanilla ice cream. Fall in love with dessert all over again and happy baking!
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