Instructions:
Step 1
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking dish.
Step 2
Beat the egg yolks, lemon juice, butter, and lemon zest until thick and smooth.
Step 3
Mix the sugar, flour, and salt together in a separate bowl.
Step 4
Gradually add the dry ingredients and the milk to the lemon mixture, alternating between each addition while mixing until smooth.
Step 5
Beat the egg whites in a clean bowl until stiff peaks form.
Step 6
Gently fold the beaten egg whites into the batter until just combined.
Step 7
Pour the batter into the prepared baking dish.
Step 8
Place the baking dish into a larger pan filled with hot water.
Step 9
Bake for about 45 minutes until the top is lightly golden and set.
Step 10
Remove the cake from the water bath and allow it to cool slightly.
Step 11
Spoon the cake into serving bowls, making sure each serving includes both the fluffy cake and creamy pudding layer.
Step 12
Serve warm for the best texture and flavor.
Tips and Variations:
Use Fresh Lemons
Fresh lemon juice and freshly grated lemon zest provide a brighter, more natural citrus flavor than bottled lemon juice, making the pudding layer taste fresher and more vibrant.
Fold the Egg Whites Gently
Carefully folding the whipped egg whites into the batter helps maintain their airiness, creating the signature fluffy cake layer while allowing the creamy pudding to form underneath during baking.
Add Fresh Berries
Top each serving with fresh raspberries, blueberries, strawberries, or blackberries for extra sweetness, beautiful color, and a refreshing contrast to the tangy lemon flavor.
Dust with Powdered Sugar
A light dusting of powdered sugar just before serving gives the cake an elegant finish while adding a delicate sweetness that complements the bright citrus taste.
Serve with Cream or Ice Cream
This dessert pairs beautifully with freshly whipped cream, vanilla ice cream, or a spoonful of lightly sweetened mascarpone for an even more indulgent presentation that’s perfect for entertaining.
Storage
Store leftover Lemon Pudding Cake covered in the refrigerator for up to 3 days.
