Servings: 12 | Yield: 8-inch square cake
A dream cake that has a fluffy lemon block with a rich lemon pudding on the bottom. It is a real crowd-pleaser and a no-fuss that requires only eight simple ingredients. This Lemon Pudding Cake is a pretty straightforward dessert and the sauce on the bottom makes it even more irresistible.
Ingredients
4 eggs, separated
⅓ cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 ½ cups white sugar
½ cup sifted all-purpose flour
½ teaspoon salt
1 ½ cups milk
How to make Lemon Pudding Cake
Step 1: Place the egg yolks, lemon juice, lemon rind, and butter or margarine in a mixing bowl. Beat until thick and the color is lemon.
Step 2: In a separate bowl, stir in the sugar, flour, and salt.
Step 3: Add in the milk to the egg yolk mixture alternately with the milk, beating thoroughly every after each addition.
Step 4: In another bowl, beat the egg whites until stiff peaks form. Then, add to the batter and beat with an electric mixer on low speed.
Step 5: Transfer the batter into an 8 inches in line baking dish.
Step 6: Put a pan of hot water into the oven, then, place the baking dish in the tub.
Step 7: Bake the cake at 350 degrees F or 175 degrees C for approximately 45 minutes.
Notes:
Before cutting the lemon in half, roll it first on the counter, then apply a light pressure to loosen the membranes. This way you’ll surely get the best of the lemon. And if a citrus squeezer is not available, just place a small strainer over a bowl and with a fork, twisting back and forth, extrude as much juice as you can get from the lemon.
Make sure to sift the sugar before using it as unsifted sugar creates small clumps and will not evenly blend in the lemon juice. Make sure to stir the mixture constantly as it boils to guarantee smooth glazing.
Nutrition Facts:
Per Serving: 165 calories; 67 mg cholesterol; 139.7 mg sodium; 3.7 g protein; 31.1 g carbohydrates
Ingredients
- 4 eggs, separated
- ⅓ cup lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon butter
- 1 ½ cups white sugar
- ½ cup sifted all-purpose flour
- ½ teaspoon salt
- 1 ½ cups milk
Instructions
Step 1: Place the egg yolks, lemon juice, lemon rind, and butter or margarine in a mixing bowl. Beat until thick and the color is lemon.
Step 2: In a separate bowl, stir in the sugar, flour, and salt.
Step 3: Add in the milk to the egg yolk mixture alternately with the milk, beating thoroughly every after each addition.
Step 4: In another bowl, beat the egg whites until stiff peaks form. Then, add to the batter and beat with an electric mixer on low speed.
Step 5: Transfer the batter into an 8 inches in line baking dish.
Step 6: Put a pan of hot water into the oven, then, place the baking dish in the tub.
Step 7: Bake the cake at 350 degrees F or 175 degrees C for approximately 45 minutes.
Notes:
Before cutting the lemon in half, roll it first on the counter, then apply a light pressure to loosen the membranes. This way you'll surely get the best of the lemon. And if a citrus squeezer is not available, just place a small strainer over a bowl and with a fork, twisting back and forth, extrude as much juice as you can get from the lemon.
Make sure to sift the sugar before using it as unsifted sugar creates small clumps and will not evenly blend in the lemon juice. Make sure to stir the mixture constantly as it boils to guarantee smooth glazing.
