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LEMON PUDDING CAKE: A Light and Zesty Delight!

LEMON PUDDING CAKE
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A light and zesty lemon pudding cake that is fluffy and bursting with citrusy magic.

Ingredients

Scale
  • 3 large eggs, separated
  • 1 tbsp grated lemon zest
  • 1/4 cup fresh lemon juice
  • 3 tbsp unsalted butter, melted
  • 1 cup milk
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/8 tsp salt
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a ceramic baking dish or ramekins and place in a deep pan for a water bath.
  2. In a large bowl, whisk together egg yolks, lemon zest, lemon juice, melted butter, and milk until smooth.
  3. In a separate bowl, whisk sugar, flour, and salt. Stir into the wet mixture until fully combined.
  4. In a clean bowl, beat egg whites until soft peaks form. Gently fold into the lemon mixture in batches.
  5. Pour batter into the prepared dish. Fill outer pan with hot water halfway up the sides.
  6. Bake 35–40 minutes until top is golden and center is pudding-like. Let cool slightly, then dust with powdered sugar.

Notes

  • Use room temperature eggs for better volume when whipping whites.
  • Fresh lemon juice is essential for the brightest flavor.
  • Bake in a water bath for that perfect custardy texture.

Nutrition

Find it online: https://www.homeydishes.com/lemon-pudding-cake-recipe-light-zesty-delight/