If you’re craving a dessert that’s both light and bursting with fresh citrus flavor, this Lemon Custard Pudding Cake is the perfect choice. With its soft, spongy top layer and creamy custard base, this cake offers a delightful contrast of textures. It’s a refreshing dessert that’s perfect for any occasion, from family dinners to special celebrations.
Why You’ll Love This Recipe
- Light and Fluffy: The whipped egg whites give the cake a light, airy texture, while the custard layer provides a rich, creamy contrast.
- Bursting with Lemon Flavor: The combination of fresh lemon zest and juice creates a bright, tangy flavor.
- Easy to Make: This recipe requires simple ingredients and basic baking techniques, making it accessible to bakers of all levels.
- Versatile: Serve it warm for a cozy dessert or chilled for a refreshing summer treat.
Who Is This Recipe For?
This Lemon Custard Pudding Cake is ideal for anyone who loves the tangy brightness of lemons and the creamy texture of a custard. If you’re looking for a dessert that’s both light and indulgent, this recipe will quickly become a favorite. It’s also a great choice for entertaining, as the finished cake looks and tastes impressive.
Ingredients
- 6 tbsp butter, melted
- 6 tbsp all-purpose flour
- 2 cups granulated sugar
- 4 large eggs, separated into yolks and whites
- 1 ½ cups milk
- 1 ½ tbsp grated lemon zest
- 2 tbsp lemon juice
- ¼ cup confectioners’ sugar, for dusting
Kitchen Equipment You’ll Need
- 2-quart baking dish
- Large mixing bowls
- Electric mixer or whisk
- Spatula
- Zester or grater
- Measuring cups and spoons
- Large baking dish for water bath
- Non-stick cooking spray
Step-by-Step Directions
1. Preheat the Oven and Prepare the Baking Dish
Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish with non-stick cooking spray to prevent the pudding cake from sticking. Set the dish aside.
2. Separate the Eggs
Carefully separate the egg whites from the yolks, placing them in separate bowls. Set both aside for later use.
3. Mix the Dry Ingredients
In a large mixing bowl, whisk together 6 tablespoons of all-purpose flour, 6 tablespoons of melted butter, and 1 ½ cups of granulated sugar until well combined.
4. Add the Wet Ingredients
To the flour mixture, add the 4 egg yolks, 1 ½ cups of milk, 1 ½ tablespoons of grated lemon zest, and 2 tablespoons of lemon juice. Whisk until the mixture is smooth and fully combined.
5. Beat the Egg Whites
In a separate bowl, use an electric mixer to beat the egg whites on medium speed until they reach medium peaks, about 5 minutes. Gradually add the remaining ½ cup of sugar, continuing to beat until stiff peaks form.
6. Fold the Egg Whites into the Batter
Using a spatula, gently fold the beaten egg whites into the lemon batter. Be careful not to overmix—fold just until combined to keep the batter light and airy.
7. Prepare for Baking
Pour the batter into the prepared 2-quart baking dish. Then, place the baking dish into a larger baking dish filled with about 1 inch of hot water to create a water bath. This helps ensure the cake stays moist and the custard layer forms properly.
8. Bake the Pudding Cake
Carefully transfer the water bath and baking dish to the preheated oven. Bake for 55-60 minutes, or until the top is lightly browned and set. The cake should have a slightly wobbly custard layer underneath the sponge-like top.
9. Cool and Serve
Remove the pudding cake from the oven and carefully lift it out of the water bath. Allow it to cool for a few minutes. Dust generously with confectioners’ sugar before serving.
You can serve the cake warm for a comforting dessert, or chill it in the refrigerator for a few hours for a refreshing, cool treat.
Tips and Tricks
- Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor for this cake. Avoid bottled lemon juice, as it lacks the bright, fresh citrus flavor.
- Don’t Overmix: When folding the egg whites into the batter, be gentle to avoid deflating the mixture. This keeps the cake light and fluffy.
- Water Bath Tip: Be sure to use hot water in the water bath to help the custard layer cook evenly without cracking.
