Lemon Custard Pudding Cake
Indulge in this luscious lemon custard pudding cake, a delightful blend of tangy lemon flavor and creamy texture.
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.
- Adjust lemon juice and zest according to taste preference.
- Serve with fresh berries or whipped cream for added decadence.