Delicious and Refreshing Lemon Pudding Cake Recipe!
Introduction
Welcome to our website! Today, we are excited to share with you a recipe for a delicious and refreshing lemon pudding cake. This dessert is perfect for any occasion and will surely impress your guests. The combination of tangy lemon flavor and creamy pudding texture is simply irresistible. So, let's get started!
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 1/2 cups whole milk
- 4 large eggs, separated
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish.
2. In a large bowl, combine the flour, 1 cup of sugar, and salt. Mix well.
3. Add the melted butter, lemon juice, lemon zest, milk, and egg yolks to the dry ingredients. Stir until well combined.
4. In a separate bowl, beat the egg whites until stiff peaks form.
5. Gradually add the remaining 1/2 cup of sugar to the egg whites and continue to beat until the mixture is glossy.
6. Gently fold the beaten egg whites into the lemon batter until just combined. Be careful not to overmix.
7. Pour the batter into the prepared baking dish and place it in a larger baking pan. Fill the larger pan with hot water, about halfway up the sides of the baking dish.
8. Bake for 45-50 minutes, or until the top is golden brown and the cake is set.
9. Remove from the oven and let it cool for a few minutes before serving.
Tips and Variations
- For an extra lemony flavor, you can add a tablespoon of lemon extract to the batter.
- Serve the lemon pudding cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- If you prefer a gluten-free version, you can substitute the all-purpose flour with gluten-free flour.
- Feel free to experiment with other citrus flavors, such as raspberry or orange, for a unique twist on this classic dessert.
Conclusion
In conclusion, this lemon pudding cake is a delightful treat that will satisfy any sweet tooth. Its light and airy texture combined with the zesty lemon flavor make it the perfect dessert for spring or summer gatherings. Give it a try and enjoy the taste of sunshine in every bite!
F.A.Q.S.
1. Can I use bottled lemon juice instead of fresh lemons?
Yes, you can use bottled lemon juice as a substitute for fresh lemons. However, keep in mind that the flavor may not be as vibrant as using fresh lemons.
2. Can I substitute the all-purpose flour with gluten-free flour?
Yes, you can substitute the all-purpose flour with gluten-free flour for a gluten-free version of the lemon pudding cake.
3. How can I store the leftover lemon pudding cake?
You can store the leftover lemon pudding cake in an airtight container in the refrigerator for up to 3 days. It is best to consume it within this time frame for optimal freshness.
4. Can I add other flavors to the pudding cake, like raspberry or orange?
Absolutely! Feel free to experiment with other flavors such as raspberry or orange to create your own unique twist on this delicious lemon pudding cake recipe.