Lemon pudding cake (lemon delicious)

dish of lemon pudding cake with part view of bowl above

5 from 3 votes

Lemon pudding cake (lemon delicious)

This dessert is easy to make, with a fantastic balance of sweet-tart flavors. It magically splits as it bakes into two wonderfully delicious layers.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Australian, British

Servings: -4 approx

Calories: 378kcal

Author: Caroline's Cooking

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Ingredients

2 eggs divided
2 ½ tablespoon unsalted butter softened
⅔ cup sugar
1 lemon zest ie zest from 1 lemon
1 lemon juice (1 lemon is approx ¼ cup)
⅔ cup milk
¼ cup all purpose flour plain flour

US Customary - Metric

Instructions

Preheat the oven to 355F/180C. Set some water to boil to use in a large baking dish/tin that will hold the baking dish you will use for the dessert itself. Lightly butter a baking dish with an approximate capacity of 3 cups (700ml, see below).
Place the egg whites in a clean bowl and keep the yolks to one side, separately. Beat the egg whites to a medium-firm peak and set aside.
In a separate bowl, cream together the softened butter, sugar and lemon zest until glossy. Add the egg yolks and mix in well. Then add in the lemon juice, milk and flour and mix everything so that they are well mixed.
Take a little of the egg white and mix into the yolk-milk mixture so that it breaks up and lightens the mixture a little. Then add in the rest of the egg whites and fold them in. Don't worry if your mixture looks a little lumpy and uneven - this is normal. You don't want to mix it so much that you lose all the air, but also try to avoid having large pieces of egg white remaining.
Pour the mixture into the buttered baking dish then place this inside the other dish/tin. Carefully pour in boiling water into the outer dish, taking care not to get any in the dessert itself, so that the water comes approximately halfway up the outside of the dish.
Carefully transfer the dishes to the oven and bake for approximately 30 - 35 minutes until the top is golden brown and springy to touch.

Video

Notes

You can use a variety of dishes for this, such as a deeper casserole-style dish as I used here or a more shallow dish. I'd suggest at least 2in/5cm deep. You can also split the mixture between 3 1 cup/240ml ramekins. A deeper dish will give relatively more curd-like sauce compared to cake/souffle-like topping, so use based on what you prefer and have.

Nutrition