This Lemon Custard Pudding Cake is a magical dessert that separates into two distinct, delicious layers as it bakes. You get a light, airy lemon sponge cake on top and a rich, creamy lemon custard sauce on the bottom, all from one batter.
With a bright citrus flavor and a dusting of sweet confectioners’ sugar, this dessert is refreshing, comforting, and elegant enough for any occasion.
Recipe Details
- Flavor Profile: It strikes the perfect balance between sweet and tart, with a zesty lemon punch that is softened by the creamy, sugary custard.
- Texture: This is a dual-texture treat featuring a fluffy, soufflé-like sponge cake floating on top of a smooth, velvety pudding layer.
- Time: 15 minutes prep, 60 minutes bake time.
- Difficulty: Intermediate. It involves separating eggs and using a water bath (bain-marie).
What You’ll Need
To make this recipe, you will need a 2-quart baking dish and a larger roasting pan to create the water bath. You will also need two mixing bowls one for the batter and one for whipping the egg whites and an electric mixer. The ingredients are simple pantry staples like flour, sugar, and milk, transformed by fresh lemons and eggs.
Ingredient Notes
- Butter – You need melted butter for the batter base. It adds richness to the cake layer.
- Eggs – Separating the eggs is the most critical part of this recipe. The yolks enrich the custard, while the stiff egg whites provide the lift for the sponge top.
- Lemons – You will use both the grated zest and the juice. Fresh lemon is essential here for the best flavor; bottled juice won’t give you the same aromatic zing.
- Milk – This provides the liquid necessary to form the custard layer at the bottom of the dish.
- Sugar – White sugar is divided in this recipe: most goes into the batter, and the rest creates a glossy meringue with the egg whites.
- Flour – A small amount of all-purpose flour stabilizes the cake layer.
Add-ins and Substitutions
- Citrus Swap – You can substitute the lemon juice and zest with lime or orange for a different citrus variation.
- Garnish – Fresh raspberries or blueberries served on the side add a nice color contrast and tartness.
- Extract – A drop of pure vanilla extract in the batter can add a warm floral note.
How to Make Lemon Custard Pudding Cake
- Prep: Preheat oven to 350 degrees F (175 degrees C). Grease one 2-quart baking dish. Separate the eggs, placing yolks in one bowl and whites in another.
- Make the Batter: In a large bowl, combine the flour, melted butter, and 1 1/2 cups of the white sugar. (At this stage, you should also mix in the egg yolks, milk, lemon zest, and lemon juice to create the base batter). Mix until smooth.
- Whip Egg Whites: In another bowl, beat the egg whites until stiff peaks form. Slowly add the remaining 1/2 cup of white sugar while beating to create a glossy meringue.
- Fold: Gently fold the beaten egg whites into the lemon batter. Do not overmix; you want to keep the air bubbles in the mixture.
- Fill the Dish: Pour the batter into the prepared 2-quart baking dish.
- Water Bath: Place the baking dish inside a shallow pan (like a roasting pan) of hot water. The water should come about halfway up the sides of the baking dish.
- Bake: Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until the top is lightly browned and springs back when touched.
- Serve: Serve warm or chilled with confectioners’ sugar dusted on top.
Pro Tip: When folding the egg whites into the thin batter, use a gentle hand. It is okay if there are still a few streaks of white. This aeration is what causes the cake to rise to the top while the custard settles at the bottom.
Recipe Tips
- Water Bath Safety: Place your roasting pan in the oven first, then place the cake dish inside, and finally pour the hot water into the roasting pan. This prevents splashing hot water on yourself while moving the heavy pan.
- Room Temperature Ingredients: Having your milk and eggs at room temperature helps the batter come together more smoothly.
- Zest First: Always zest your lemons before you juice them. It is much harder to grate the peel of a squashed lemon.
FAQs
- Why do I need a water bath? The water bath (bain-marie) regulates the heat, allowing the custard layer to cook slowly and creamy without curdling, while the top puffs up.
- Can I make this ahead? Yes, this cake is delicious cold. You can bake it a day ahead and store it in the fridge.
- Why didn’t my layers separate? This usually happens if the egg whites were deflated during folding or if the oven temperature was too high. Gentle folding is key!
Serving Suggestions
- Cream: A dollop of whipped cream cuts through the sweetness.
- Tea: This is a perfect afternoon tea cake served with Earl Grey or chamomile tea.
- Berries: Fresh blackberries or strawberries pair beautifully with lemon.
Make This Recipe in Advance
- Storage: Store leftovers covered in the refrigerator for up to 3 days.
- Reheating: You can enjoy it cold (which makes the custard firmer) or reheat individual portions in the microwave for 15-20 seconds to bring back the souffle texture.
Lemon Custard Pudding Cake
- Total Time: 1 hour 15 minutes
- Yield: 6-8 Servings 1x
- Diet: Vegetarian
Description
This Lemon Custard Pudding Cake is a magical dessert that separates into two distinct, delicious layers as it bakes. You get a light, airy lemon sponge cake on top and a rich, creamy lemon custard sauce on the bottom, all from one batter. With a bright citrus flavor and a dusting of sweet confectioners’ sugar, this dessert is refreshing, comforting, and elegant enough for any occasion.
Ingredients
- 6 tablespoons butter, melted
- 6 tablespoons all-purpose flour
- 2 cups white sugar, divided (1 1/2 cups for batter, 1/2 cup for whites)
- 4 large eggs, separated
- 1 1/2 cups milk (room temperature is best)
- 1 1/2 tablespoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup confectioners’ sugar (for dusting)
Instructions
Prep
Preheat oven to 350°F (175°C). Grease a 2-quart baking dish (glass or ceramic works well). Prepare a larger roasting pan that the baking dish fits inside comfortably.
Make the Batter
In a large bowl, whisk together the melted butter, flour, and 1 1/2 cups of the white sugar. Add the egg yolks, milk, lemon zest, and lemon juice. Whisk until the batter is smooth. (Note: The batter will be very thin).
Whip Egg Whites
In a separate clean bowl, beat the 4 egg whites with an electric mixer until stiff peaks form. Gradually add the remaining 1/2 cup of white sugar while beating, until the mixture is glossy and stiff (like a meringue).
Fold
Gently fold the beaten egg whites into the thin lemon batter. Use a spatula and a gentle hand. Do not overmix; you want to retain the air bubbles. It is okay if the batter looks slightly lumpy or streaky.
Water Bath Setup
Pour the batter into the prepared 2-quart baking dish. Place the dish inside the larger roasting pan. Pour hot tap water into the roasting pan until it reaches about halfway up the sides of the baking dish.
Bake
Carefully place the setup in the oven. Bake for 55 to 60 minutes, or until the top is golden brown and springs back slightly when touched.
Serve
Remove from the water bath and let cool for at least 15 minutes. Dust generously with confectioners’ sugar before serving.
Notes
The Magic Separation: The gentle folding of the egg whites is crucial. This aeration allows the sponge cake to float to the top during baking, while the heavier liquid settles to the bottom to form the custard.
Water Bath Safety: To avoid spills, put the roasting pan with the cake dish on the oven rack first, then pour the hot water into the roasting pan using a kettle or pitcher.
Temperature: Room temperature milk and eggs help the emulsion form better, preventing the butter from solidifying in the batter.
Serving Temperature: This dessert is versatile. Serve it warm for a softer, gooier custard, or chill it in the fridge for a firmer, refreshing pudding texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Bain-Marie (Water Bath)
- Cuisine: American / British
Nutrition
- Serving Size: 1 Serving
- Calories: 320
- Sugar: 45g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 115mg
Keywords: lemon pudding cake, lemon custard cake, magic cake recipe, lemon dessert, souffle cake, water bath baking, citrus pudding
