The Lemon Pudding Cake is a delectable medley of sweet and tart, providing a refreshing break from the ordinary. As the cake bakes, it forms two distinct layers: a spongy cake on top and a creamy pudding on the bottom. It’s this delightful contrast that makes it a cherished recipe in many households.
Recipe
Ingredients:
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 3 large lemons, zested and juiced
- 3 large eggs, separated
- 1 cup buttermilk
- 1/4 cup butter, melted
Directions:
- Preheat your oven to 325°F (163°C) and grease an 8-inch baking dish.
- Mix the sugar, flour, lemon zest, and juice in a bowl.
- Stir in the egg yolks, buttermilk, and melted butter until the mixture is smooth.
- Beat the egg whites in a separate bowl until soft peaks form, then fold into the lemon mixture.
- Pour the batter into the prepared dish, place the dish in a larger pan, and add water to the larger pan until it comes halfway up the sides of the baking dish.
- Bake for 45-50 minutes or until the cake is nearly set.
- Let it cool, then refrigerate for at least an hour before serving.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes
Kcal: 310 kcal | Servings: 8 servings