Lemon Pudding Cake
Lemon pudding cake is a classic dessert that magically separates into a light sponge cake on top and a creamy lemon pudding on the bottom during baking.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Lemon Pudding Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.
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In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
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In a small saucepan, melt the butter over low heat. Remove from heat and stir in the lemon zest, lemon juice, milk, and egg yolks.
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Gradually add the wet ingredients to the dry ingredients, whisking until well combined.
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In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
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Pour the batter into the prepared baking dish and smooth the top.
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Place the baking dish in a larger baking pan. Pour hot water into the larger pan, filling it about halfway up the sides of the baking dish.
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Bake for 40-45 minutes or until the top is golden brown and set.
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Remove from the oven and let it cool for about 30 minutes.
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Dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
