Light and Fluffy Lemon Pudding Cake
This lemon pudding cake has a feather-light fluffy cake with moist lemony custard built in together in one pan. Steam bath makes this ultra light dessert very moist and enjoyable.
What a treat to enjoy a feather light cake with creamy lemon custard altogether in one pan? This lemon pudding cake is it. It is a warm lemony dessert that is so easy and quick to make.
Like a magic, the thin cake batter goes in to oven, and comes out as a fluffy cake with hidden pudding underneath. With only a few ingredients you might already have at your kitchen, you can indulge the sweet dessert without much effort.
Simple Ingredients for Lemon Pudding Cake
- eggs
- sugar
- flour
- milk
- lemon
How To Make Light and Fluffy Lemon Pudding Cake
1. Separate egg whites and yolks
2. The egg yolks will be mixed with milk, lemon zest, and lemon juice.
3. Combine the dry ingredients; flour, sugar, and salt. Add the egg yolk & milk mixture and mix together.
4. You will need to make meringue with egg whites and fold it into the batter. The meringue will help the cake to rise and keep it very light.
Recipe Tip
Water bath:
Although making the cake batter is very simple, you will want to water bath the cake when you put it in the oven. The steam from the water will help cake very soft and moist preventing from becoming too dry.
Basically, pour the batter in a 1 qt size baking pan, then put the pan in a larger pan. Pour the hot water in the large pan to come up to half the height of the pan. That will help the cake batter to stay moist while baking.
Light and Fluffy Lemon Pudding Cake
Recipe Video
Ingredients
- 3/4 cup (150 g) sugar
- 1/4 cup (30 g) flour
- 3/4 tsp salt
- 3 egg yolks
- 1 cup (240 ml) milk
- 1 tbsp lemon zest
- 1/4 cup (80 ml) lemon juice
- 3 large egg whites
Instructions
- Preheat the oven to 350˚F. Grease a 1-qt baking dish.
- In a large mixing bowl, combine sugar, flour, and salt; set aside.
- In another bowl, whisk together egg yolks, milk, lemon zest, and lemon juice. Pour the lemon mixture to the dry ingredients; mix well.
- Beat the egg whites until a stiff peak forms. Add to the batter and fold them together. Pour the batter into a prepared baking dish.
- Place the dish into a larger baking pan. Pour hot water into a large pan until it reaches half way up the size of the pan. Bake for 30 minutes or until the top gets golden brown.
- Remove the dish from the pan and let cool for 5-10 minutes. Serve warm with fresh berries.
Can you help me with the ingredients in gr? I’m not a cup person, utterly confusing.
Thanks, kind regards Jo
Gram measurements are added in the recipe card. Thanks!
This recipe is just so delicious! Not to lemony, not too sweet but just right! I made this in ramekins and the recipe gave me 6 full size desserts. I did this because I just knew this was going to be one of those yummy desserts that I would have a hard to with portion control and I was right, I could have eaten the whole thing because it was just so light and delicious! Thank you, and I can’t wait to try the rest of your desserts!
I LOVE lemon. And it goes so nicely with blueberries. Terrific dish — thank.s
I love tangy lemony desserts. This look fabulous!