Lemon Pudding Cake
This Lemon Pudding Cake is a delightful fusion of fluffy cake and creamy pudding, bursting with zesty lemon flavor!
Servings: 8 servings
Ingredients
For the Cake:
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs separated
- ½ cup unsalted butter melted
- 1 tablespoon lemon zest
- ¾ cup freshly squeezed lemon juice
- 1 cup 2% milk
Instructions
Instructions:
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Grease a 9-inch baking dish with melted butter or non-stick spray.
- Step 3: In a large mixing bowl, whisk together the granulated sugar and flour until well combined.
- Step 4: In a separate bowl, beat the egg yolks, then add melted butter, lemon zest, lemon juice, and milk. Mix until smooth.
- Step 5: Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Step 6: In a clean mixing bowl, beat the egg whites until stiff peaks form.
- Step 7: Carefully fold the whipped egg whites into the batter using a spatula.
- Step 8: Pour the batter into the prepared baking dish and bake for 40-45 minutes.
- Step 9: Allow the cake to cool for about 10 minutes before serving.
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- 9-inch Baking Dish
- Spatula
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, use gluten-free all-purpose flour.
- Reheat slightly before serving if made ahead of time for best flavor.