Citrus-Infused Lemon Pudding Cake
Delight in this ethereal Citrus-Infused Lemon Pudding Cake, where each bite is a balanced dance of tangy lemon flavor and a whisper of sweetness. The cake’s light and airy texture is achieved by folding whipped egg whites into a rich lemon custard, creating a harmonious dessert that is perfect for any occasion. It can be served warm for a comforting finish to your meal or chilled for a refreshing summer treat. With only 2/3 cup of sugar, this dessert allows the bright citrus notes to shine through without overwhelming sweetness, making it a delightful treat for those who appreciate a lighter dessert.
N/A
Servings
300
Calories
9
Ingredients
Ingredients
Butter
1/4 cup (Softened)
Sugar
2/3 cup (Divided)
Eggs
4 (Separated into yolks and whites)
Lemon zest
2 tablespoons (Grated)
All-purpose flour
1/3 cup (Sifted)
Milk
1 cup (Whole)
Lemon juice
1/2 cup (Freshly squeezed)
Salt
1/16 teaspoon (To taste)
Icing sugar
As needed (For dusting)
Instructions
1
Preheat your oven to 350°F (180°C).
2
In a mixing bowl, cream together the butter and 2/3 cup sugar until the mixture is light and fluffy.
3
Add the egg yolks one at a time, mixing thoroughly after each addition, followed by the grated lemon peel.
4
Gently fold in the flour until just combined, being careful not to overmix.
5
Pour in the milk and lemon juice, stirring until the mixture is well combined and smooth.
6
In a separate bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff peaks are achieved.
7
Carefully fold the whipped egg whites into the lemon mixture, ensuring not to deflate the batter.
8
Pour the batter into a buttered 8-inch baking dish.
9
Place the baking dish in a larger pan filled with very hot water, making sure the water comes halfway up the sides of the baking dish.
10
Bake for 40 to 45 minutes, or until the top is puffed and golden brown. If the cake browns too quickly, cover it with aluminum foil halfway through the baking time.
11
Once baked, remove from the oven and let it cool slightly. Cut into squares, dust with sifted icing sugar, and serve warm or cold.
Nutrition Information
11g
Fat
38g
Carbs
7g
Protein
16g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Citrus-Infused Lemon Pudding Cake?
It is a light and ethereal dessert featuring a tangy lemon custard base and an airy cake top.
How many calories are in this dessert?
Each serving contains approximately 300 calories.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius.
What is the texture of this pudding cake?
The cake has a light and airy texture that is achieved by folding whipped egg whites into a rich custard.
How do I achieve the light and airy texture?
Carefully fold whipped egg whites into the lemon mixture, ensuring you do not deflate the batter.
Can I serve this cake warm?
Yes, serving it warm provides a comforting finish to any meal.
Can this cake be served chilled?
Yes, it can be served chilled for a refreshing summer treat.
How much sugar is used in the main batter?
The main mixture uses 2/3 cup of sugar creamed with butter.
How many eggs are required for this recipe?
The recipe requires 4 large eggs.
Do the eggs need to be separated?
Yes, the eggs must be separated into yolks and whites for different stages of the recipe.
What size baking dish is recommended?
Use a buttered 8-inch baking dish.
How long does the cake need to bake?
Bake the cake for 40 to 45 minutes until the top is puffed and golden brown.
What is a water bath and why is it used?
A water bath or bain-marie involves placing the baking dish in a larger pan of hot water to ensure even cooking.
How high should the water come up the sides of the dish?
The very hot water should come halfway up the sides of the baking dish.
What should I do if the cake browns too quickly?
If the cake browns too fast, cover it with aluminum foil halfway through the baking time.
How much lemon juice is needed?
The recipe calls for 1/2 cup of freshly squeezed lemon juice.
How much lemon zest is used?
Use 2 tablespoons of grated lemon zest.
What type of flour is required?
The recipe uses 1/3 cup of sifted all-purpose flour.
How do I prepare the egg whites?
Beat the egg whites with salt until soft peaks form, then gradually add sugar until stiff peaks are achieved.
What peak consistency should the egg whites reach?
The egg whites should be beaten until they reach stiff peaks.
How is the cake finished before serving?
Once slightly cooled, cut into squares and dust with sifted icing sugar.
How much fat is in one serving?
Each serving contains 11g of fat.
How much protein does this dessert provide?
Each serving contains 7g of protein.
How many carbohydrates are in a serving?
There are 38g of carbohydrates per serving.
Is this dessert very sweet?
It is a lighter dessert with only 2/3 cup of sugar to allow the bright citrus notes to shine.
How much milk is needed for the recipe?
The recipe requires 1 cup of milk.
What kind of milk should I use?
Whole milk is recommended for this recipe.
How much sugar is in each serving?
There is 16g of sugar per serving.
What are the primary flavor notes?
The primary flavor is tangy lemon with a whisper of sweetness.
What category of dessert is this?
This is a baked citrus pudding cake.