Description
Lemon pudding cake is a delightful dessert that perfectly balances a fluffy cake layer with a creamy lemon custard underneath. This refreshing treat bursts with citrus flavor, ideal for summer gatherings, festive celebrations, or cozy afternoon indulgences. The airy texture comes from whipped egg whites, while fresh lemon juice and zest provide a zing that invigorates your palate. Easy to prepare, this recipe impresses both novice and experienced bakers alike. Serve it warm or chilled, garnished with fresh berries or a dollop of whipped cream, for an irresistible experience that will have everyone coming back for seconds.
Ingredients
- 3 medium fresh lemons (juice and zest)
- 1 cup granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round baking dish.
- In a mixing bowl, combine lemon juice, zest, and sugar; whisk in eggs one at a time.
- Sift in flour and baking powder; gently fold until just combined.
- Slowly incorporate milk into the mixture until smooth.
- Pour batter into the prepared dish and bake for 35-40 minutes until golden brown on top.
- Cool slightly before serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 150
- Sugar: 18g
- Sodium: 85mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Use room temperature eggs for better mixing results. Zest lemons before juicing to maximize flavor extraction. For added flair, serve with fresh berries or whipped cream.