This Lemon Pudding Cake is a sunny dessert with a soft cake on top and creamy pudding underneath. It’s like sunshine on your plate!
The best part? It’s super easy to make! Just mix, bake, and enjoy. I love serving it warm with a dollop of whipped cream—so refreshing!
Key Ingredients & Substitutions
Granulated Sugar: This adds sweetness and helps the cake rise. If you want to reduce sugar, consider using a sugar substitute suitable for baking, but note that it may affect the texture.
Flour: All-purpose flour works best here for a light texture. If you need a gluten-free option, you can use a gluten-free flour blend, but ensure it has xanthan gum for the proper consistency.
Eggs: They provide structure and moisture. If you need an egg substitute, you can use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).
Lemon Juice and Zest: Fresh lemons bring bright flavor. If fresh lemons aren’t available, you can use bottled lemon juice, but fresh zest adds a unique aroma that enhances the cake.
Milk: Whole milk gives richness. For a lighter version, you can use 2% milk or a non-dairy milk like almond or oat milk, though the texture may vary slightly.
How Do You Ensure Beautifully Whipped Egg Whites?
Whipping egg whites can be tricky, but it is vital for a fluffy Lemon Pudding Cake. Make sure your bowl and beaters are clean and dry to avoid any fats that can prevent whipping. Here’s how:
- Start with room temperature egg whites for easier whipping.
- Beat on medium speed until soft peaks form, then gradually add sugar while continuing to whip.
- Keep beating until stiff peaks form, meaning the peaks stand up without drooping.
Handling them gently when folding into the batter is key to preserving the airiness. This step will give your cake its signature light texture.
How to Make Lemon Pudding Cake
Ingredients You’ll Need:
For the Cake Batter:
- 1 cup granulated sugar, divided
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1 cup whole milk
- 1/4 cup unsalted butter, melted and cooled
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
For Serving:
- Powdered sugar, for dusting
- Whipped cream, for serving
How Much Time Will You Need?
This delightful Lemon Pudding Cake takes about 15 minutes to prepare, plus 35 to 40 minutes of baking time (or about 25 minutes for individual ramekins). After baking, let it cool for a bit and then you’ll have a delicious dessert that’s ready to be enjoyed!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Begin by preheating your oven to 350°F (175°C). While it’s heating, grease a 9-inch round cake pan or individual ramekins with a bit of butter or non-stick spray. This will help the cake come out easily once it’s baked!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together 1/2 cup of sugar, the flour, baking powder, and salt. This helps to combine all the dry ingredients so they’re ready to mix with the wet ingredients!
3. Combine the Wet Ingredients:
In a separate large bowl, beat the egg yolks until they turn thick and pale. Then, add the milk, melted butter, lemon zest, lemon juice, and vanilla extract. Stir everything well until combined and smooth.
4. Combine Wet and Dry Mixtures:
Now, gradually fold the dry ingredients into the wet mixture. Mix carefully until everything is smooth and well combined—this is the base for your cake!
5. Whip the Egg Whites:
In a clean bowl, whip the egg whites using an electric mixer. Beat them until soft peaks form. Then, slowly add the remaining 1/2 cup of sugar while continue to whip until stiff peaks form. This will give your cake that lovely light texture.
6. Fold in the Egg Whites:
Carefully fold the whipped egg whites into the lemon batter. Take your time with this to avoid deflating the mixture. You want a light and fluffy cake!
7. Prepare for Baking:
Pour the batter into the prepared pan or divide it into the ramekins. Now, place the pan or ramekins in a larger baking dish. Add hot water to the larger dish until it reaches halfway up the sides of the pan, creating a gentle water bath. This ensures even cooking!
8. Bake the Cake:
Place the baking dish in the oven and bake for about 35-40 minutes if using a larger pan, or about 25 minutes if using ramekins. The top should be golden and a toothpick inserted into the cake should come out clean.
9. Cool and Dust:
Once baked, take the cake out of the oven and the water bath, and let it cool slightly. This is important so you don’t burn yourself when serving!
10. Serve and Enjoy:
Before serving, dust the top with powdered sugar. Serve it warm with a dollop of whipped cream and, if desired, sprinkle on a little extra lemon zest for that pop of flavor. Your light, fluffy, and tangy Lemon Pudding Cake is ready to be enjoyed!
Can I Use a Different Type of Sugar?
Yes! While granulated sugar is recommended for sweetness and texture, you can use coconut sugar or a sugar substitute like erythritol if you prefer a lower-calorie option. Just remember that this may slightly alter the flavor and texture.
What If I Don’t Have Whole Milk?
No problem! You can substitute 2% milk, almond milk, or even buttermilk. If using a non-dairy milk, choose unsweetened for the best results, although the flavor might slightly differ.
Can I Make This Cake in Advance?
Absolutely! You can prepare the batter ahead of time and store it in the fridge for up to 24 hours before baking. Just give it a quick stir before pouring it into the pan, and note that baking time may vary slightly if the batter is cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To enjoy it warm, simply reheat gently in the microwave or a warm oven. You may want to add a little fresh whipped cream or a sprinkle of powdered sugar when serving again!
