Lemon Custard Pudding Cake Recipe

This Lemon Custard Pudding Cake is a delightful dessert that combines a fluffy cake with a creamy custard layer, all infused with fresh lemon zest and juice. Perfectly balanced in flavor, it’s a sweet, tangy treat that’s easy to make and sure to impress. Whether served warm or chilled, this classic lemon dessert is a refreshing choice for any occasion. Topped with a dusting of powdered sugar, it’s the ideal finish to a meal. Try this simple and delicious lemon pudding cake today!

This Lemon Custard Pudding Cake is a delightful dessert that combines the brightness of fresh lemon with a soft, airy cake and a rich custard layer beneath. It’s the perfect balance of sweet and tangy, making it a refreshing treat for any occasion.

Ingredients

• 6 tbsp butter, melted
• 6 tbsp all-purpose flour
• 2 cups granulated sugar
• 4 large eggs, separated
• 1 ½ cups milk
• 1 ½ tbsp grated lemon zest
• 2 tbsp lemon juice
• ¼ cup confectioners’ sugar (for dusting)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish with non-stick cooking spray.
2. Separate the egg whites from the egg yolks, and set them aside.
3. In a large bowl, combine the melted butter, flour, and 1 ½ cups of granulated sugar. Mix until smooth.
4. Add the egg yolks, milk, lemon zest, and lemon juice to the bowl, and stir until fully combined.
5. In a separate bowl, beat the egg whites until medium stiffness forms (about 5 minutes). Gradually add the remaining ½ cup of sugar and continue beating until stiff peaks form.
6. Gently fold the beaten egg whites into the batter using a spatula, taking care not to deflate them.
7. Pour the batter into the prepared baking dish. Place this dish inside a larger baking dish, then add about 1 inch of hot water to the outer dish.
8. Bake for 55-60 minutes, or until the top is golden brown and the pudding is set.
9. Carefully remove from the oven and dust generously with confectioners’ sugar.
10. Serve warm or chilled, and enjoy!

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Tips

• Separate eggs carefully: Make sure no yolk gets into the egg whites while separating them, as this will affect the texture when beaten.
• Be gentle when folding: Folding the egg whites into the batter gently helps maintain their airy texture, ensuring the cake rises beautifully.
• Check doneness: The cake should be lightly browned on top and slightly jiggly in the center. It will firm up as it cools.

Variations and Substitutions

• Add more citrus: For a stronger lemon flavor, increase the lemon zest and juice or add a little orange zest for a citrus twist.
• Dairy-free option: Substitute the milk with almond milk or coconut milk, and use a plant-based butter for a dairy-free version.
• Try different flavors: You can swap lemon zest and juice for lime, orange, or even a berry puree for a unique twist on this classic recipe.

FAQs

Can I make this ahead of time?
Yes, you can prepare the pudding cake in advance and refrigerate it for up to 2 days. It can be served chilled or reheated in the oven.

Can I freeze the pudding cake?
While the texture may change slightly after freezing, this dessert can be frozen for up to 1 month. To reheat, thaw in the refrigerator overnight and warm in the oven at 350°F for 10-15 minutes.

Why do I bake it in a water bath?
Baking the cake in a water bath ensures even heat distribution, preventing the custard from curdling and helping it cook gently to create a soft, silky texture.

Serving Suggestions

• Top with whipped cream: A dollop of fresh whipped cream or a scoop of vanilla ice cream complements the tangy lemon flavor.
• Add fresh berries: Serve with fresh raspberries, blueberries, or strawberries for a burst of color and flavor.
• Garnish with mint: A few fresh mint leaves add a refreshing touch and elevate the presentation.

Why You’ll Love This Recipe

This Lemon Custard Pudding Cake is a refreshing, light dessert that perfectly balances the richness of custard with the airy texture of cake. Its delicate lemon flavor makes it a perfect treat for warm-weather gatherings or as a bright finish to any meal. Whether served warm or chilled, it’s sure to impress your guests and become a favorite in your dessert rotation.