Lemon Pudding Cake Recipe
This Lemon Pudding Cake is a light, refreshing dessert that combines the zesty flavor of lemon with a smooth, creamy pudding-like texture and a soft, sponge-like cake top. Perfect for any occasion, this cake is easy to prepare and sure to impress your guests with its tangy and sweet flavor profile.
Ingredients:
For the Pudding:
Lemon Peel (from 1 lemon)
1 Egg
90 g Sugar (1/2 cup)
1 tablespoon Cornstarch
1 tablespoon Flour
400 ml Milk (2 cups)
For the Cake:
3 Eggs
A Pinch of Salt
180 g Sugar (1 cup)
120 ml Vegetable Oil (3/5 cup)
90 ml Milk (2/5 cup)
Orange (or Lemon) Peel (zest from 1 orange or lemon)
290 g Flour (almost 2 cups minus 1 tablespoon)
2 teaspoons Baking Powder
50 ml Lemon Juice (1/4 cup)
For Baking:
Casserole Dish (24 cm diameter)
Powdered Sugar for decoration
Instructions:
1. Prepare the Pudding:
In a saucepan, combine lemon peel, 1 egg, 90 g sugar, 1 tablespoon cornstarch, and 1 tablespoon flour. Mix well.
Slowly add 400 ml milk (2 cups), stirring constantly to avoid lumps.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it comes to a boil and thickens into a pudding-like consistency. Remove from heat and set aside.
2. Prepare the Cake Batter:
In a large mixing bowl, beat 3 eggs with a pinch of salt. Add 180 g sugar (1 cup) and continue beating until the mixture is smooth and creamy.
Add 120 ml vegetable oil, 90 ml milk, and the zest of orange or lemon. Mix well.
In a separate bowl, whisk together 290 g flour and 2 teaspoons baking powder. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
Finally, add 50 ml lemon juice (1/4 cup) and mix again.
3. Assemble the Cake:
Preheat your oven to 180°C (360°F).
Grease a 24 cm diameter casserole dish and pour the cake batter into the dish.
Gently spoon the prepared pudding mixture on top of the cake batter. Do not mix; the pudding will sink to the bottom during baking and form the creamy layer.
4. Bake the Cake:
Place the casserole dish in the preheated oven and bake for 40 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before serving.
5. Serve:
Once the cake has cooled, dust the top with powdered sugar for a decorative touch.
Serve warm, and enjoy the light, creamy, and tangy flavors of the lemon pudding cake.
Serving Suggestions:
With Whipped Cream:
Serve slices of this cake with a dollop of freshly whipped cream for added richness and texture.
With Fresh Berries:
Top the cake with fresh berries like raspberries, strawberries, or blueberries for a refreshing contrast.
As a Brunch Treat:
This cake is perfect for brunch or a light dessert after a meal. Pair it with a cup of tea or coffee.
For Special Occasions:
The bright lemon flavor and the fluffy texture of this cake make it a great choice for birthdays, picnics, or any celebration.
Cooking Tips:
Ensure Constant Stirring:
When preparing the pudding, it’s important to stir constantly to avoid burning and to ensure the mixture thickens evenly.
Check the Cake with a Toothpick:
Baking times can vary slightly depending on your oven, so check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Adjust the Lemon Flavor:
If you prefer a stronger lemon flavor, you can increase the lemon juice or zest to suit your taste.
Make it Lighter:
For a lighter version, you can reduce the amount of oil or use a combination of oil and applesauce as a substitute.
Variations to Try:
Orange Pudding Cake:
Replace the lemon juice and peel with orange zest and orange juice for a sweeter, milder version of this cake.
Ginger Pudding Cake:
Add a teaspoon of ground ginger to the batter for a warm, spiced variation that pairs perfectly with the citrusy flavors.
Vegan Version:
For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk and oil.
Raspberry Lemon Pudding Cake:
Add fresh raspberries between the cake and pudding layers to create a sweet and tart contrast.
Conclusion:
This Lemon Pudding Cake combines the best of both worlds with its soft, spongy cake layer and rich, creamy pudding layer. It’s easy to make, wonderfully tangy, and perfect for a special occasion or a simple afternoon treat. Enjoy the light citrus flavors and indulge in a comforting dessert that everyone will love.
Frequently Asked Questions (FAQs):
Can I make this cake ahead of time?
Yes, you can prepare the cake in advance and store it in the refrigerator for up to 3 days. Reheat in the oven before serving for the best texture.
Can I freeze this pudding cake?
Yes, you can freeze the cake for up to 2 months. Allow it to cool completely before wrapping it tightly and storing it in the freezer. To reheat, simply bake at 180°C (355°F) for about 15-20 minutes.
What can I use instead of eggs?
You can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a substitute for the eggs in this recipe. The texture may vary slightly, but it will still be delicious.
Can I add more lemon juice for a tangier flavor?
Yes, you can adjust the lemon juice to your preference. If you prefer a tangier cake, add an extra tablespoon of lemon juice to the batter.
Can I use a different type of sugar?
Yes, you can substitute the white sugar with brown sugar, coconut sugar, or a sugar substitute like stevia for a different flavor profile.
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