Easy Lemon Pudding Cake
Creamy lemony pudding cake is light, fruity, and a bit tangy. It's best topped with fresh blueberries, homemade whipped cream and powdered sugar!
Ingredients
- 1/2 cup granulated sugar + 1 tsp
- 3 tbsp all-purpose flour
- zest of 1 lemon
- 1/4 cup fresh lemon juice
- 2 tbsp unsalted butter, melted
- 2 eggs, yolks and whites divided
- 1 cup milk
Homemade Whipped Cream
- 1 cup heaving whipping cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
Instructions
Lemon Pudding Cake
- Preheat oven to 350℉. In a medium bowl, combine 1/2 cup sugar and the flour with a whisk. Add lemon zest, lemon juice, and melted butter and mix with a rubber spatula.
- In a separate bowl, beat the egg yolks and milk with a whisk. Add to the lemon mixture and stir until incorporated.
- With a stand-up mixer, beat egg whites with the beater attachment. Add 1 tsp sugar and beat until stiff peaks form, about 1-2 minutes on medium-high speed. Fold egg whites into the lemon batter gently. Pour into a 1 quart baking dish. Place the baking dish in a 9x13 casserole dish and add hot water to the 9x13 dish up to about 1/2-3/4". Bake for 40 minutes and until golden brown on top and center springs back when touched. Let cool for 10 minutes and remove pudding cake from the 9x13 dish. Dish out into individual ramekins or serving bowls. Best served when warm and with some fresh blueberries and a dollop of whipped cream. I will add my favorite homemade whipped cream recipe below.
Homemade Whipped Cream
- Place bowl and beater attachment into freezer for 10 minutes to chill. Add heavy whipping cream, vanilla extract, and powdered sugar to bowl of mixer. Beat on medium-high speed until soft peaks form. Refrigerate until ready to use.