Lemon custard pudding cake is a delightful dessert that combines the creamy texture of custard with the lightness of cake. This dessert features a layer of rich lemon custard on the bottom and a light and fluffy cake layer on top. As it bakes, the cake layer rises to the top while the custard layer forms beneath, creating a deliciously unique treat. Dust it with confectioners’ sugar for a finishing touch that adds a hint of sweetness and elegance. Here’s how to make it:

Ingredients

6 tablespoons butter, melted
6 tablespoons all-purpose flour
2 cups white sugar
4 eggs, separated
1 ½ cups milk
1 ½ tablespoons grated lemon zest
2 tablespoons lemon juice
¼ cup confectioners’ sugar for dusting

Directions

Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish to prevent sticking.
Prepare the Batter: In a large bowl, combine the melted butter, all-purpose flour, and 1 1/2 cups of white sugar. Mix until well combined.
Add Egg Yolks and Flavorings: In a separate bowl, beat the egg yolks. Add them to the sugar mixture along with the milk, grated lemon zest, and lemon juice. Mix well to combine all the ingredients thoroughly.
Beat Egg Whites: In another clean bowl, beat the egg whites until stiff peaks form. Gradually add the remaining 1/2 cup of white sugar while continuing to beat the egg whites.
Incorporate Egg Whites: Gently fold the beaten egg whites into the batter until just combined. Be careful not to overmix, as you want to maintain the lightness of the egg whites.
Pour Batter into Baking Dish: Pour the batter into the prepared baking dish, spreading it out evenly.
Bake in Water Bath: Place the baking dish in a larger shallow pan filled with hot water. This water bath helps ensure even cooking and prevents the custard from curdling.
Bake Until Set: Transfer the pans to the preheated oven and bake for 55 to 60 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
Serve: Once baked, remove the cake from the oven and let it cool slightly. Dust the top with confectioners’ sugar before serving.

Serving Suggestions

Serve the lemon custard pudding cake warm or chilled, depending on your preference.
Garnish each serving with a sprig of fresh mint or a slice of lemon for an extra pop of color and flavor.
Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a deliciously indulgent treat.

Tips

Make sure to properly grease the baking dish to prevent the cake from sticking.
Be careful not to overmix the batter, especially when folding in the beaten egg whites, as this can deflate them and affect the texture of the cake.
For extra lemon flavor, you can add a teaspoon of lemon extract to the batter along with the lemon zest and juice.

FAQs

1. Can I use bottled lemon juice instead of fresh lemon juice? Yes, you can use bottled lemon juice if fresh lemons are not available. However, fresh lemon juice typically provides a brighter and more vibrant flavor.

2. Can I make this cake ahead of time? Yes, you can make this lemon custard pudding cake ahead of time. It can be stored in the refrigerator for up to 2-3 days. Simply reheat individual servings in the microwave or enjoy chilled.

3. Can I freeze leftovers? Yes, you can freeze leftover portions of the cake for longer storage. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator overnight before reheating or serving.

4. Can I substitute whole milk for the milk in this recipe? Yes, you can substitute whole milk for the milk in this recipe. However, using whole milk will result in a richer and creamier custard layer.

5. Can I omit the lemon zest and lemon juice? The lemon zest and lemon juice add a bright and tangy flavor to the cake. However, if you prefer a plain custard pudding cake without lemon flavor, you can omit them from the recipe.

Lemon Custard Pudding Cake

Indulge in this luscious lemon custard pudding cake, a delightful blend of tangy lemon flavor and creamy texture.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Course Dessert

Cuisine American

Servings 8

Equipment

Baking dish
Mixing bowls
Oven

Ingredients

- 6 tbsp butter melted
- 6 tbsp all-purpose flour
- 2 cups white sugar
- 4 eggs separated
- 1 ½ cups milk
- 1 ½ tbsp grated lemon zest
- 2 tbsp lemon juice
- ¼ cup confectioners' sugar for dusting

Instructions

Preheat oven to 350°F (175°C). Grease a 2-quart baking dish. Separate the eggs.
In a large bowl, mix flour, melted butter, and 1 1/2 cups of white sugar.
Beat egg yolks, then add them to the sugar mixture along with milk and lemon zest. Stir well and add lemon juice.
In another bowl, beat egg whites until stiff peaks form, gradually adding the remaining 1/2 cup white sugar. Fold into the batter.
Pour batter into the prepared dish.
Place the dish in a shallow pan of hot water. Bake at 350°F (175°C) for 55 to 60 minutes or until lightly browned.
Serve warm or chilled, dusted with confectioners' sugar on top.

Notes

- Ensure egg whites are beaten until stiff peaks form for a fluffy texture.
- Adjust lemon juice and zest according to taste preference.
- Serve with fresh berries or whipped cream for added decadence.

Keyword Lemon custard, Pudding cake