Oh, Lemon Pudding Cake! Just saying it brings a smile to my face. There’s something about the bright, zesty lemon flavor combined with that light and airy texture that makes this dessert feel like a slice of sunshine on a plate. My love for this recipe goes way back to family gatherings where my aunt would always whip up this cake; it was her signature dish! Everyone would gather around the kitchen, eagerly waiting for the heavenly aroma to fill the air, and we would never be disappointed!
What makes this Lemon Pudding Cake so special is its delightful transformation in the oven—what starts as a simple batter rises and separates into two distinct layers: a fluffy cake on top and a rich, creamy lemon pudding underneath. It feels like an absolute magic trick! Trust me, once you dive into this dessert, you’ll feel like you’ve struck gold. Ready to brighten up your day? Let’s get baking!
What’s in Lemon Pudding Cake?
Now, let’s break down the ingredients so you know exactly what you’re working with!
Unsalted Butter: We start with melted unsalted butter for a rich, buttery flavor. I always prefer using unsalted to control the saltiness in my desserts.
Granulated Sugar: This is the sweet base of our cake, adding just the right amount of sweetness while letting the lemon shine through.
Eggs: We’ll separate them for this recipe, using the yolks to create a rich texture while whipping the whites to ensure our cake is light and fluffy.
Lemon Zest: Zesting the lemon brings out those vibrant oils that are bursting with flavor—don’t skip this part!
Freshly Squeezed Lemon Juice: The star of the show! Fresh lemon juice not only brightens the flavor but also balances the richness of the butter and sugar.
Milk: This adds moisture to our batter and helps create that creamy pudding layer.
All-Purpose Flour: This is what gives structure to the cake, ensuring it holds its shape while also creating that lovely, airy texture.
Baking Powder: A must for our cake to rise properly and gets that coveted fluffiness.
Salt: Just a pinch to enhance all the other flavors.
Cream of Tartar: This stabilizes our egg whites as we beat them to stiff peaks—key for our fluffy top layer!
Powdered Sugar: A light dusting at the end adds a lovely touch of sweetness (and elegance!) to our finished cake.
Is Lemon Pudding Cake Good for You?
While this Lemon Pudding Cake is not exactly a health food, it does have some redeeming qualities!
Lemon Juice: This tangy elixir is packed with vitamin C and can boost your immune system. Plus, it’s refreshing!
Eggs: High in protein and essential nutrients, they can keep you feeling satisfied. Just remember to enjoy in moderation—after all, dessert is meant to be a treat!
The sugar and butter content means this cake shouldn’t be your everyday indulgence, but it’s perfect for special occasions, family gatherings, or just when you need a little pick-me-up. A slice is all you need to brighten your day!
Ingredients List
– 1/4 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs, separated
– Zest of 1 lemon
– 1/4 cup freshly squeezed lemon juice
– 1 cup milk
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/4 tsp cream of tartar
– Powdered sugar for dusting
*This recipe serves about 6 to 8 people depending on slice size. Perfect for sharing!*
How to Make Lemon Pudding Cake?
Ready to create some magic in your kitchen? Let’s do this!
1. Preheat your oven to 350°F (175°C). Grease a 1.5-quart baking dish or an 8-inch round cake pan to prevent sticking.
2. In a mixing bowl, combine the melted butter and granulated sugar. Mix until it’s all nice and smooth—this should take about a minute.
3. Now, add the egg yolks to the buttery mixture along with the lemon zest and lemon juice. Mix until everything is well combined.
4. In another bowl, whisk together the milk, flour, baking powder, and salt. Gradually add this mixture to the lemon mixture, stirring gently until there are no lumps. It’s going to smell heavenly!
5. In a clean, dry bowl, beat the egg whites and cream of tartar together until they form stiff peaks. Don’t rush this step; it’s key to your cake’s lightness.
6. Gently fold the beaten egg whites into the lemon batter until there are no white streaks. Go slow—this is what keeps the cake fluffy!
7. Pour the batter into your prepared baking dish. Here comes the trick: place this dish inside a larger baking pan and fill it with hot water until it reaches halfway up the sides of your baking dish (this creates a water bath that keeps everything moist).
8. Bake in the oven for 30 to 35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Oh boy, you’re going to love the smell wafting through your home!
9. Once baked, remove the cake and let it cool slightly. Just before serving, dust it with powdered sugar. It’s like the cherry on top but without the cherry!
10. Enjoy it warm or at room temperature. I promise, every bite will be a delightful mix of fluffy cake and creamy goodness.
Sweet Variations and Serving Suggestions
Got some ideas buzzing in your head? Here are a few ways to make this lemony delight even more fun:
– **Berry Boost:** Add a handful of fresh blueberries or raspberries to the batter before baking for a fruity twist.
– **Zesty Finish:** Drizzle a lemon glaze on top instead of powdered sugar for an extra punch of sweetness.
– **Whipped Cream:** Serve with a dollop of freshly whipped cream on the side for a lovely contrast to the tart lemon.
This cake is such a cheerful dessert, and I can’t wait for you to try it! It’s a fabulous pick-me-up on a gloomy day or a beautiful ending to a family meal. Please do give it a shot, and let me know how your baking adventure goes! You’ll be surprised at how much joy a slice of Lemon Pudding Cake can bring!
