This Lemon Pudding Cake has a light, fluffy top with a creamy lemon layer beneath. It’s sunny and sweet, just the thing to brighten your day!
When I make this cake, I can’t help but smile—it’s like spring on a plate! 🍋 Just mix it up, bake it, and enjoy a slice of happiness.
The best part? It’s super easy to whip up and perfect for sharing with friends. Trust me, they’ll ask for seconds! Enjoy the zesty goodness!
Key Ingredients & Substitutions
Butter: Unsalted butter is essential for flavor control. If you’re out, margarine works, but I prefer to stick with butter for that rich taste. Coconut oil is a great dairy-free alternative, offering a subtle flavor twist.
Granulated Sugar: Regular sugar is fine, but if you’re looking for a healthier option, you can use coconut sugar or a sugar substitute like erythritol. Just keep in mind the sweetness level may vary.
Eggs: You need 3 eggs, separated. If you’re vegan, a flaxseed or chia seed egg works: mix 1 tablespoon of ground seeds with 2.5 tablespoons of water and let it gel for a few minutes.
Lemon Juice and Zest: Fresh lemon juice and zest are key for that bright flavor. In a pinch, bottled lemon juice can work, but fresh is always better for taste. You could also use lime as a substitute, providing a different citrus angle!
Milk: Whole milk is my go-to here, but if you’re dairy-free, almond, oat, or coconut milk can be great alternatives. Just choose a plain one, not flavored.
How Do I Properly Fold Egg Whites into the Batter?
Folding egg whites into the batter can seem tricky, but it’s really about being gentle! You want to keep the air in the egg whites to ensure your pudding cake is light and fluffy.
- Start with a small amount of the beaten egg whites in your batter to loosen it up.
- Next, add the rest of the egg whites in three additions. Use a spatula to scoop from the bottom and fold over the top.
- Be delicate! The goal is to combine them without breaking down the volume. This is what makes the cake rise beautifully.
How to Make Lemon Pudding Cake
Ingredients You’ll Need:
For the Cake:
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 1 cup granulated sugar, divided
- 3 large eggs, separated
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- Zest of 1 lemon
- 1/3 cup fresh lemon juice (about 2 lemons)
For Serving:
- Powdered sugar, for dusting
- Whipped cream, for serving
- Fresh mint leaves, for garnish
- Fresh blueberries, for serving (optional)
How Much Time Will You Need?
This delightful dessert takes about 15 minutes to prep and about 35-40 minutes to bake. Don’t forget to allow a little time for cooling before you serve it. All in all, you’re looking at about 1 hour to create this lovely lemon pudding cake!
Step-by-Step Instructions:
1. Prepare the Oven and Bakeware:
Start by preheating your oven to 350°F (175°C). While it heats, butter and flour 4 to 6 individual ramekins, or one larger baking dish, so your cake won’t stick later. This prep work makes serving a breeze!
2. Mix the Egg Yolks and Sugar:
In a medium bowl, beat the egg yolks with 3/4 cup of the granulated sugar until the mixture becomes thick and pale — this usually takes a couple of minutes. It’s a great arm workout!
3. Combine Your Ingredients:
Next, stir in the melted butter, lemon zest, lemon juice, milk, all-purpose flour, baking powder, and salt until everything is just combined. You don’t want to over-mix; a few lumps are okay!
4. Beat the Egg Whites:
In a separate clean bowl, whisk the egg whites until they form soft peaks. Gradually add the remaining 1/4 cup of sugar and continue beating until you see stiff peaks form. This is what will make your cake fluffy!
5. Fold the Mixtures Together:
Now, gently fold the beaten egg whites into the lemon batter. Use a spatula and carefully combine them, maintaining as much air as you can in the mixture. This will give your pudding cake its light texture.
6. Prepare for Baking:
Pour the batter evenly into the prepared ramekins or large baking dish. To create a water bath (this keeps the cake moist!), place the ramekins or dish in a larger pan and fill it with hot water until it reaches halfway up the sides of the ramekins.
7. Bake the Cake:
Put everything in the preheated oven and bake for about 35-40 minutes. You’ll know it’s done when the top is golden brown, and a toothpick inserted into the cake part (not the pudding) comes out clean.
8. Cool and Serve:
Once baked, remove it from the oven and let it cool slightly. You’ll notice the cake has risen above the luscious, lemony pudding base — it’s a lovely sight! Dust with powdered sugar, add a dollop of whipped cream, and garnish with fresh mint leaves. Optionally, serve it with blueberries on the side for a fruity touch.
Enjoy this delightful dessert that is light, lemony, and simply irresistible!
Can I Use a Different Type of Milk?
Absolutely! While whole milk is ideal for richness, you can substitute with almond, oat, or coconut milk if you’re looking for dairy-free options. Just ensure you select an unflavored version for the best results.
What Should I Do if I Don’t Have Ramekins?
No problem! You can use a larger baking dish instead. Just be aware that the baking time might vary; check for doneness a little earlier than the recipe suggests.
Can I Make This Recipe in Advance?
Yes! You can prepare and bake the pudding cake ahead of time. Once it’s completely cooled, cover it tightly and store it in the fridge for up to 2 days. Just reheat gently before serving!
How Should I Store Leftovers?
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To enjoy later, simply reheat in the microwave, but be careful not to overdo it to avoid drying it out!
