Lemon Pudding Cake: A Symphony of Sweet and Tangy

There’s an undeniable allure to desserts that combine contrasting textures and flavors. The Lemon Pudding Cake is a quintessential example of this culinary magic. This classic dessert features a tender, buttery cake topped with a luscious, creamy lemon custard. With every bite, you’ll experience a delightful interplay of sweet and tangy notes, creating a truly unforgettable taste sensation.

The beauty of this recipe lies in its simplicity. With just a few pantry staples and a short amount of time, you can whip up this impressive dessert. Whether you’re an experienced baker or a novice in the kitchen, the clear instructions and straightforward process make this recipe accessible to all.

Indulge in the exquisite harmony of sweet cake and tangy pudding with this classic Lemon Pudding Cake. It’s more than just a dessert; it’s an experience that will leave your taste buds craving for more.

RECIPE:

Ingredients:

For the Cake:

• • 3 large eggs
  • 180 grams (1 cup) granulated sugar

• • 180 grams (10 tablespoons) unsalted butter, softened
  • 200 grams (1 cup + 1/4 cup) all-purpose flour
  • 50 grams (3 tablespoons) cornstarch

• 10 grams (2 teaspoons) baking powder
• Zest of 1 lemon

For the Lemon Pudding:

• • 1 large egg
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

• • 1 tablespoon cornstarch
  • Zest of 1 lemon
  • 250 ml (1 cup + 1/4 cup) milk

• 40 grams (2 tablespoons) unsalted butter
• 1 tablespoon fresh lemon juice

Instructions:

Prepare the Cake:

1. 1. Preheat oven: to 180°C (350°F). Grease and flour a 9×13 inch baking dish.
   2. Combine dry ingredients: Whisk together flour, cornstarch, and baking powder in a medium bowl.
   3. Cream butter and sugar: In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest.

1. Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined.
2. Prepare the baking dish: Pour batter evenly into prepared baking dish.

Prepare the Lemon Pudding:

1. 1. Whisk ingredients: In a medium bowl, whisk together egg, sugar, vanilla extract, and cornstarch until smooth.
   2. Combine with milk: Gradually whisk in milk until mixture is smooth.
   3. Cook the pudding: Pour pudding mixture over cake batter in the baking dish.

1. Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Serve:

• • Let cool slightly before serving.

• For an extra special touch, serve with whipped cream or a scoop of vanilla ice cream.

Tips for Success:

• • For a more intense lemon flavor, use the zest and juice of two lemons.
  • To prevent overmixing, mix the cake batter just until combined to maintain a light and fluffy texture.

• For a richer pudding, use whole milk instead of low-fat milk.
• For a visual appeal, dust the finished cake with powdered sugar before serving.

Serving Suggestions

• • Classic: Serve warm with a dollop of whipped cream.

• • Elevated: Top with fresh berries, a drizzle of honey, and a sprig of mint.
  • Decadent: Serve with a scoop of vanilla ice cream and a caramel sauce drizzle.
  • Creative: Serve with a lemon curd sauce or a lemon sorbet for a refreshing twist.

Nutritional Benefits

This dessert offers a balance of sweetness and nutrition. The cake provides carbohydrates for energy, while the pudding offers protein and calcium from the dairy. Lemons are a good source of vitamin C, which supports immune health.

Dietary Considerations

• • Gluten-free: Use a gluten-free flour blend.
  • Dairy-free: Substitute butter with a plant-based alternative and use dairy-free milk and yogurt.

• Vegan: Use a vegan egg replacer and a plant-based butter and milk alternative.

The Science Behind the Magic

The beauty of this dessert lies in its simplicity and the science behind its creation. The cake batter and pudding mixture react differently during baking, resulting in the distinct layers. The cake rises, creating a light and airy texture, while the pudding mixture sets, forming a creamy custard layer.

Variations and Substitutions

• • Flavor enhancements: Add lemon extract or lemon oil for a more concentrated lemon flavor.

• • Texture variations: Use Greek yogurt instead of sour cream for a thicker pudding.
  • Dietary adaptations: For a lower-sugar option, reduce the amount of sugar in both the cake and pudding.
  • Seasonal additions: Incorporate fresh berries or citrus segments into the cake batter or as a topping.

This Lemon Pudding Cake is a delightful treat that combines classic flavors with a touch of elegance. Its versatility allows for customization to suit various dietary preferences and taste buds, making it a crowd-pleasing dessert for any occasion.