Get the Recipe: Lemon Pudding Cake
Delicious lemon pudding cake, with a creamy, warm lemon pudding on the bottom and a light soufflé-like cake topping. A perfect meal-ender.
Ingredients
- 2 Tablespoons butter, at room temperature
- 1 cup white sugar, DIVIDED
- 3 large eggs, separated
- 1 teaspoon vanilla
- 1 Tablespoon lemon zest
- 1/3 cup all-purpose flour, spooned and levelled
- 1/4 teaspoon (g) salt
- 1 cup milk, whole milk recommended
- 1/2 cup freshly squeezed lemon juice, from 3 or 4 fresh lemons
- 1/8 teaspoon cream of tartar, optional
For serving:
- 2 Tablespoons icing/confectioners sugar, for garnish
Instructions
- Preheat oven to 325° F (regular bake setting/not fan assisted) with rack in centre of the oven. Lightly butter one 1.5-quart baking dish or 4-6 individual, small ramekins. (1-cup ramekins will yield 6 puddings). Have ready a high-sided roasting pan and place the prepared dish (or dishes) into the roasting pan. Bring 8-10 cups of water to a simmer (will be added to the roasting pan to bake the puddings). Separate your eggs and have them ready.
- Set aside 2 Tablespoons of the white sugar. Add the rest of the sugar to a large bowl or the bowl of a stand mixer. Add the butter and beat (with a stand mixer or electric mixer) until the mixture is grainy but light. Add the egg yolks one at a time, beating well after each addition. Add the vanilla and lemon zest and mix in. Add the flour and salt and mix. With the mixer on low, add the milk and lemon juice and mix until combined. Set aside, or if using your stand mixer, remove to a large bowl and wash your mixer bowl really well (you'll be whipping the egg whites in it next, so be sure it is squeaky clean!).
- In another bowl or the bowl of a stand mixer, beat your egg whites until they're frothy. Add the cream of tartar to the bowl, if using and continue beating until soft peaks form. Sprinkle in the reserved 2 Tablespoons of white sugar and continue beating until stiff peaks form.
- Spoon the whipped egg whites on top of the egg yolk mixture. Using a spatula, gently fold the egg whites in to the egg yolk mixture by pulling a bit of the batter up and over the egg whites. Continue working gently until the mixture is uniform in color and texture. Do not over mix, but be sure there aren't any large chunks of egg whites.
- Pour or ladle your batter into the prepared dish or dishes and level the top with the back of a spoon. (The puddings don't rise much, so you can fill the ramekins quite full). Set into the roasting pan. Carefully pour simmering water into the roasting pan, so it comes about halfway up the sides of the baking dish. Carefully transfer the roasting pan with the water and ramekins into the preheated 325F oven. Bake for about 40-45 minutes for individual ramekins (or longer for one large pudding) or until the puddings are golden brown and a tester comes out clean when inserted into the top cake portion (avoid pushing the tester down too far or you'll reach the pudding layer).
- Remove the pudding from the oven and transfer the baking dish or dishes to a cooling rack. Allow to cool for 10 minutes before dusting with icing/confectioners sugar. Serve warm and enjoy or allow to cool and serve at room temperature. You can refrigerate puddings and enjoy them from the refrigerator, too!
Notes
Tips!
Separate your eggs carefully. Even the smallest amount of yolks in your whites will cause your egg whites not to whip up well.
Eggs separate most easily when cold, but whip up best when at room temperature, so separate the eggs ahead and let them stand before using.
If using the same bowl for both the cake and egg whites, be sure to wash well in between. Egg whites will not whip up well if there is any grease or oil in the bowl.
Using 1-cup ramekins will yield 6 puddings. You can use larger ramekins or cups or one large baking dish.
The puddings don't rise much, so you can fill them almost to the top, if you like.
It never hurts to check the baking puddings early. If the tops of the puddings are browning too quickly, you can lay a sheet of aluminum foil loosely over the top of the pudding to prevent further browning while they finish baking.
The cups that I baked my puddings in are marked as oven-safe. I wouldn't suggest using cups that don't clearly indicate they will be safe in the oven, as bad things could happen to them, and I'd feel terrible about that.
Be sure to read the notes above this Recipe Card for more tips on making this recipe. I've included some great tips on how to whip egg whites and how to fold egg whites into batter, which you might find helpful
Serving: 1serving, Calories: 256kcal, Carbohydrates: 45g, Protein: 5g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 105mg, Sodium: 179mg, Potassium: 133mg, Fiber: 0.3g, Sugar: 38g, Vitamin A: 330IU, Vitamin C: 7mg, Calcium: 68mg, Iron: 1mg
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