Lemon Pudding Cake Layers

Sometimes you crave something bright and comforting with a little magic to it That is exactly what these Lemon Pudding Cakes deliver One simple batter is transformed into a tender lemon sponge on top and a silky pudding below the secret is in how you mix and bake it This recipe is my go-to for when the sunshine feels far away and I want to bring a little cheer to my table

Every time I make this I remember my mom whisking egg whites in our tiny kitchen and the scent of lemon filling the house She always dusted the top with sugar and sneaked a taste before anyone else could

Ingredients

• Granulated sugar: brings sweetness and helps create a beautifully delicate texture Look for pure white sugar without clumps
• All purpose flour: gives structure to both cake and pudding A fresh bag will yield the fluffiest results
• Large eggs, separated: Egg whites whip up airy and yolks add richness Use the freshest eggs you can for best volume
• Unsalted butter, melted: makes the cake tender and adds depth to the lemon flavor Choose a good quality butter for a more luxurious pudding
• Lemon zest: offers bright lively lemon notes Use a microplane zester and pick unwaxed lemons
• Fresh lemon juice: bursts with real citrus tang Squeeze your own from ripe lemons for the best flavor
• Milk, two percent: gives just the right creaminess Whole milk also works if you want it extra rich

Step-by-Step Instructions

Prepare the Baking Dish:

Butter an eight inch square glass baking dish or six small ramekins to prevent sticking and give a golden finish Set the oven to three hundred fifty degrees Fahrenheit or one hundred eighty degrees Celsius

Combine Sugar and Flour:

In a medium bowl stir together the granulated sugar and the all purpose flour Make sure they are mixed evenly This step ensures your batter will be smooth and lump free

Whip the Egg Whites:

Place egg whites in a clean medium bowl Beat with a hand mixer on high until stiff peaks form This means when you lift the beater the whites will stand up straight without collapsing It usually takes about four to five minutes

Whip the Yolks and Combine:

In a separate bowl beat the egg yolks until they are thickened and pale yellow Mix in the melted butter lemon zest and lemon juice Beat for about one more minute until everything is fully incorporated

Alternate Dry and Wet Ingredients:

Add a portion of the sugar and flour mixture to the egg yolk mixture then a portion of milk Repeat this alternating until you have added all of both ending with the flour mixture This creates a silky smooth batter

Fold in the Egg Whites:

Gently use a spatula to fold the whipped egg whites into the lemon batter Do not stir quickly You want to keep as much air as possible to create the light top layer

Prepare the Water Bath and Bake:

Transfer the batter to your prepared baking dish or ramekins Place the dish or ramekins into a large shallow roasting pan Fill the roasting pan with hot water until it comes halfway up the sides This water bath gently cooks the pudding and prevents curdling

Bake to Perfection:

Bake in the center of the oven for fifty to fifty five minutes for a large dish or thirty five to forty minutes for ramekins The cakes should be puffed and lightly browned on top Cool for at least five minutes The top two thirds should be fluffy cake and the bottom third rich pudding

Serve and Garnish:

Serve warm or chilled Dust with powdered sugar and add fresh berries for a pretty finish

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This recipe always makes me appreciate the way lemon brightens up an ordinary day The zest is my favorite part because the fragrance when you grate it always makes me smile My family now insists every spring brunch include these cakes

How to Store

Keep leftovers covered in the dish you baked them in and refrigerate for up to two days They taste great cold as the flavors deepen even more Do not try to transfer to another container or freeze as the delicate layers can break apart

Ingredient Substitutions

You can use whole milk for a slightly richer pudding If you only have bottled lemon juice it will work but the flavor will not be as vibrant Vegan substitutions are tough for this recipe since the eggs make the layers but you can play with coconut milk for an interesting twist

Serving Suggestions

Serve these lemon pudding cakes with a cloud of freshly whipped cream and a few raspberries on top A little sprinkle of toasted coconut also pairs beautifully For a dinner party serve in individual ramekins with a mint sprig for a restaurant style finish

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Pudding Cakes in History

Pudding cakes came from the classic English style of baking with baths of hot water for gentle, custardy desserts The American twist is the addition of lots of citrus and a lighter cake top which really makes the lemon shine

Frequently Asked Questions

→ How do I achieve separate cake and pudding layers?

Beating egg whites until stiff and gently folding them into the batter creates the signature split between the fluffy cake layer on top and pudding beneath. The water bath also ensures slow, even baking, letting layers form naturally.

→ Can I use bottled lemon juice?

Freshly squeezed lemon juice is recommended for the brightest flavor, but bottled juice can be used if needed. Adjust to taste, as bottled varieties may be harsher or less zesty.

→ Why is a water bath necessary?

The water bath surrounds the dish with gentle, even heat and humidity, keeping the cake tender and preventing the pudding from curdling or overcooking.

→ How do I know when it's done?

The top should look set and lightly golden, while a slight jiggle indicates pudding underneath. Insert a toothpick in just the cake layer; it should come out clean.

→ How should leftovers be stored?

Cover and refrigerate any leftovers for up to 2 days. Serve straight from the baking dish, as the layers are delicate and may not transfer well to other containers.

→ Can I freeze this dessert?

Freezing is not recommended; the airy structure and creamy pudding do not hold up well after thawing. Enjoy fresh for best results.