Lemon Pudding Cake

This lemon pudding cake has the intense lemon flavor of a lemon meringue pie without the work, which makes it the perfect recipe to bake when spring rolls around. Since it’s super easy to make with bright lemon flavors, it makes the perfect Easter dessert. The cake has a fluffy topping with a pudding-like layer underneath, and when dusted with powdered sugar and toasted almonds, it’s a true showstopper!

Why this recipe works.

Lemon pudding cake is a recipe that has transcended time. This is one our moms, grandmas, and maybe great-grandmas made, but it is just as applicable today. Just like in years past, it is great to have a go-to dessert that is simple and makes everyone happy. This pudding cake gives the same sweet-tart flavor of a lemon pie but without the effort of making lemon curd. There is no crust that needs to be rolled out and no meringue that could break or weep. Instead, there is a batter that is made, and while baking, it creates a soft lemon pudding layer underneath a tender simple cake. Move aside, pie! You have competition.

Everything you’ll need to make this recipe.

• Eggs are separated into yolks and white to a pivotal role. The yolks help create a rich pudding, and the whites are whipped to create a structure for the cake.
• Whole milk adds flavor to the mixture. Lesser-fat types of milk can be used but will not offer the same flavor.
• Lemons are essential for the sweet and tart flavor. The zest and juice are used to give the depth of lemon flavor, brightness, and tartness.
• All-purpose flour provides the crucial ingredient necessary to make a cake layer on top of the pudding layer. However, this cake has a very small amount of flour when compared to traditional cakes, and that’s because only a small amount of flour is needed for both pudding and a cake with the same batter.
• Butter helps to create the pudding and impart more flavor to the pudding. Use unsalted butter to control the amount of salt in the recipe.

Here’s how to make this recipe.

1. Prepare the batter. In a large bowl, add the sugar, removing 1 tablespoon and placing it in a separate bowl to be used later. Add the lemon zest and, using your hands, work together the zest and sugar. Separate the egg yolks from the egg whites, reserving the whites in a separate bowl to be used later. Add the egg yolks to the sugar and zest mixture and whisk until a pale yellow color is achieved. Then add the melted and slightly cooled butter and whisk it in until combined. Finally, add the flour, salt, lemon juice, and milk, and whisk until well combined.

2. Whip the egg whites. In the bowl containing the egg whites, whip them using either a hand mixer or a stand mixer. Once the whites have begun to foam up, add the reserved 1 tablespoon of sugar. Whip them for 5 to 10 minutes until the mixture becomes foamy, thick, and voluminous.

3. Fold everything together. To the bowl with the batter, add approximately ⅓ of the whipped egg whites. Using a whisk, mix this ⅓ into the batter, using some force if needed. Then add the remaining egg white mixture and gently fold it into the batter, using a spatula rather than a whisk. When ready for the oven, the mixture should reach a smooth consistency with no lumps.

4. Bake the cake. Pour the cake into the buttered 9×13 baking dish and bake in the preheated 350°F oven for 25 to 30 minutes. The top of the cake should be lightly golden brown. Once cooled slightly, dust with powdered sugar and toasted almonds, if desired.

These pro tips will make this recipe a success.

• Mixing the sugar with the lemon zest before adding the other ingredients makes a big difference when it comes to adding even more flavor impact to the recipe. The action of working the lemon zest into the sugar allows the essential oils in the zest to be released, greatly increasing their potency.
• Do not be fearful if the batter is very wet in texture before it is baked. This is exactly what this pudding cake’s batter should look like before it goes into the oven.
• Make sure to only add about ⅓ of the whipped egg whites to the batter when beginning to mix everything together. If the entire egg white mixture is added at once, it defeats the purpose of the whipping, as the whites will be deflated by the heaviness of the batter. Instead, adding a portion to begin with lightens the batter. This first amount can be whisked into the batter more forcefully. The remaining ⅔ should be folded in lightly to retain some of the air that was created by the whipping.

You’ll love these other Easter recipes.

• Spring pea salad with crunchy topping
• Kale, fennel, and apple pork roulade
• German potato salad
• Asparagus spring salad
• Homemade scalloped potatoes
• Lemon meringue pie
• Classic deviled eggs
• Ham balls
• Spring Cobb salad with creamy herb dressing
• Classic carrot cake