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