This Lemon Custard Pudding Cake is a delightful treat that combines the best of both worlds: a light, fluffy cake layer on top and a creamy, lemony custard on the bottom. With its zesty lemon flavor and soft, melt-in-your-mouth texture, this dessert is perfect for lemon lovers and those who enjoy a refreshing, not-too-sweet finish to a meal. Whether for a special occasion or a weeknight dessert, this pudding cake is sure to impress with its simplicity and taste!
Ingredients:
- 6 tablespoons butter, melted
- 6 tablespoons all-purpose flour
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 ½ cups milk
- 1 ½ tablespoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup confectioners’ sugar for dusting
Instructions:
- Prepare the Oven: Begin by setting your oven to a warm 350°F (175°C) to create the perfect baking environment.Lightly grease an 8×8-inch baking dish or small cake pan.
- Prepare the Batter Base: In a large mixing bowl, combine the melted butter and granulated sugar, mixing until smooth. Add the egg yolks one at a time, whisking after each addition until well combined.
- Add the Lemon and Flour: Stir in the flour, grated lemon zest, and lemon juice, mixing until you have a smooth batter.
- Incorporate the Milk: Gradually add the milk, stirring continuously until the batter is smooth and well mixed. Set aside.
- Beat the Egg Whites: In a separate, clean mixing bowl, beat the egg whites until they form soft peaks. Gently fold the beaten egg whites into the lemon batter, being careful not to overmix to keep the batter light and airy.
- Bake the Cake: Gently transfer the batter into the lined baking dish. For a moist finish, nestle the dish inside a larger pan, then pour hot water into the outer pan until it reaches about halfway up the sides of the baking dish. This method will ensure a custard-like consistency. Bake in the preheated oven for 45 to 50 minutes, or until the surface turns a lovely golden brown and feels firm to the touch.
- Cool and Dust: Allow the cake to cool slightly, then dust with confectioners’ sugar before serving.
- Serve Warm or Chilled: This pudding cake can be enjoyed warm for a soft, custardy texture or chilled for a more set consistency. Serve as is, or with a dollop of whipped cream or a few fresh berries.
Conclusion:
This Luscious Lemon Custard Pudding Cake is a wonderful dessert that’s both elegant and easy to make. The zesty lemon flavor and the unique two-layered texture make it a standout dish. Whether served warm or chilled, this cake is sure to be a hit at any gathering or as a simple treat for a cozy evening at home.
Luscious Lemon Custard Pudding Cake – A Refreshingly Light Dessert
This refreshing Lemon Custard Pudding Cake featuresa light cake layer over a smooth, tangy lemon custard. A simple yet elegantdessert that’s perfect for lemon lovers!
Ingredients
- 6 tablespoons butter melted
- 6 tablespoons all-purpose flour
- 2 cups granulated sugar
- 4 large eggs separated
- 1 ½ cups milk
- 1 ½ tablespoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup confectioners’ sugar for dusting
Instructions
- Prepare the Oven: Begin by setting your oven to a warm 350°F (175°C) to create the perfect baking environment. Lightly grease an 8×8-inch baking dish or small cake pan.
- Prepare the Batter Base: In a large mixing bowl, combine the melted butter and granulated sugar, mixing until smooth. Add the egg yolks one at a time, whisking after each addition until well combined.
- Add the Lemon and Flour: Stir in the flour, grated lemon zest, and lemon juice, mixing until you have a smooth batter.
- Incorporate the Milk: Gradually add the milk, stirring continuously until the batter is smooth and well mixed. Set aside.
- Beat the Egg Whites: In a separate, clean mixing bowl, beat the egg whites until they form soft peaks. Gently fold the beaten egg whites into the lemon batter, being careful not to overmix to keep the batter light and airy.
- Bake the Cake: Gently transfer the batter into the lined baking dish. For a moist finish, nestle the dish inside a larger pan, then pour hot water into the outer pan until it reaches about halfway up the sides of the baking dish. This method will ensure a custard-like consistency. Bake in the preheated oven for 45 to 50 minutes, or until the surface turns a lovely golden brown and feels firm to the touch.
- Cool and Dust: Allow the cake to cool slightly, then dust with confectioners’ sugar before serving.
- Serve Warm or Chilled: This pudding cake can be enjoyed warm for a soft, custardy texture or chilled for a more set consistency. Serve as is, or with a dollop of whipped cream or a few fresh berries.