Lemon Pudding Cake Layers (Printer-Friendly)
Moist lemon cake with a fluffy top and creamy pudding beneath, bursting with bright citrus flavor.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
200 grams granulated sugar
02 -
24 grams all-purpose flour
03 -
3 large eggs, separated
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57 grams unsalted butter, melted
05 -
1 tablespoon freshly grated lemon zest
06 -
120 millilitres freshly squeezed lemon juice
07 -
360 millilitres 2% milk
# Steps to Prepare:
01 -
Preheat oven to 180°C. Grease either an 8-inch (20 cm) square glass baking dish or six 240 ml ramekins with butter.
02 -
In a mixing bowl, whisk together the granulated sugar and flour. Set aside.
03 -
In a separate medium bowl, beat egg whites on high speed for 4–5 minutes until firm peaks form. Do not overwhip.
04 -
In another medium bowl, beat egg yolks on medium-high speed until pale and thick. Add melted butter, lemon zest, and lemon juice. Continue beating for 1 minute. Gradually alternate adding the flour-sugar mixture and milk to the yolk mixture in 5 portions of flour and 4 of milk, beating after each addition.
05 -
Gently fold the beaten egg whites into the batter with a spatula, maintaining as much volume as possible.
06 -
Transfer batter into prepared baking dish or ramekins. Place dish or ramekins into a large shallow roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish or ramekins.
07 -
Bake in the centre of the oven. If using ramekins, bake for 35–40 minutes until lightly browned on top. If using a larger dish, bake for 50–55 minutes. The top should be cake-like, the bottom a soft pudding. Cool for 5 minutes before serving.
08 -
Serve warm or chilled. Dust with powdered sugar and garnish with fresh berries if desired.
# Extra Cooking Tips:
01 -
Ensure egg whites are whipped to stiff but not dry peaks; over-whipping can cause collapse.
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Using a water bath (bain-marie) is essential for a moist, airy texture.
03 -
Every oven behaves differently; monitor baking to prevent over-browning.
04 -
Lemon pudding cake keeps 1–2 days covered in the refrigerator. Freeze is not advised due to its delicate structure.