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Moist Lemon Pudding Cake

Moist Lemon Pudding Cake - featured image
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A delightful two-layer dessert featuring a light, fluffy lemon cake on top and a creamy, tangy lemon pudding underneath, all baked in one pan.

Ingredients

Scale
  • 2 tbsp butter
  • 1/3 cup sugar
  • 2 tsp lemon zest
  • 3 egg yolks
  • 1/4 cup flour
  • 1 cup milk
  • 1/4 cup lemon juice
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • 3 egg whites
  • 1/3 cup sugar
  • 1 1/2 cups hot water

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13 inch baking dish thoroughly with butter or cooking spray, ensuring the bottom and sides are coated.
  3. In a medium bowl, cream together the softened butter, 1/3 cup sugar, and lemon zest for 1-2 minutes until pale and well combined.
  4. Beat in the 3 egg yolks one at a time until fully incorporated.
  5. Gently stir in the 1/4 cup flour until just combined.
  6. Add the 1 cup milk, 1/4 cup lemon juice, and 1/2 tsp vanilla extract, mixing until smooth.
  7. Add a pinch of salt to the batter and stir.
  8. In a separate, very clean and dry bowl, beat the 3 egg whites on medium-high speed until soft peaks form.
  9. Gradually add the sifted 1/3 cup sugar to the egg whites.
  10. Continue beating until stiff, glossy peaks form, about 2-3 minutes total for the meringue.
  11. Gently fold the whipped egg whites into the lemon batter in two additions using a rubber spatula.
  12. Pour the batter into your greased baking dish.
  13. Place the filled baking dish inside a larger roasting pan or baking dish.
  14. Carefully pour 1 1/2 cups of hot water into the larger pan around the cake pan until it reaches about halfway up the sides of the cake pan.
  15. Carefully transfer both pans to the preheated oven.
  16. Bake for 25-30 minutes until the top is golden brown and springs back lightly when touched.
  17. The cake should be set on top but jiggle slightly in the center when gently shaken.
  18. Remove from the oven carefully and let cool to room temperature for at least 15 minutes.
  19. Dust the top generously with powdered sugar if desired before serving.
  20. Serve warm or at room temperature directly from the baking dish.

Notes

Ensure all ingredients, especially eggs, are at room temperature for best results.
Use a microplane for fine lemon zest to maximize flavor release.
Do not skip the water bath; it’s crucial for the creamy pudding layer.
Be gentle when folding in egg whites to maintain air and achieve a light cake.
Avoid overbaking to keep the pudding layer perfectly creamy and not rubbery.

Find it online: https://theopenoven.com/moist-lemon-pudding-cake/