This Lemon Cake is fluffy, moist, and packed with a delightful lemon flavor, enhanced by the creamy, tangy lemon pudding. It’s perfect for any occasion where you want to impress with a light and refreshing dessert! Enjoy your baking and the delicious results!
Ingredients:
For the Lemon Pudding:
- 1 Egg
- 50 grams of Sugar (about 2 tablespoons)
- A pinch of Salt
- 20 grams of Starch (about 1 tablespoon)
- Zest of 1 Lemon
- Juice of half a Lemon
- 200 ml Milk (about 1 glass)
- 25 grams Butter (about 1.5 tablespoons)
For the Cake:
- 3 Eggs
- 150 grams of Sugar (about 3/4 cup)
- 10 grams Vanilla Sugar (about 1.5 teaspoons)
- 50 grams of Sour Cream (about 2 heaped tablespoons)
- 150 ml Vegetable Oil (about 3/4 cup)
- Juice of half a Lemon
- 250 grams of Flour (about 1.5 cups + 1 tablespoon)
- 15 grams Baking Powder (about 2 teaspoons)
Instructions:
Prepare the Lemon Pudding:
- Mix Ingredients: In a saucepan, whisk together the egg, sugar, salt, and starch. Stir in the lemon zest, lemon juice, and milk.
- Cook: Cook over medium heat, stirring constantly, until the mixture thickens.
- Add Butter: Once thickened, remove from heat and stir in the butter until smooth. Set aside to cool.
Make the Cake Batter:
- Preheat Oven: Preheat your oven to 180°C (356°F).
- Beat Eggs and Sugar: In a large bowl, beat the eggs with the sugar and vanilla sugar until light and fluffy.
- Mix Wet Ingredients: Mix in the sour cream, vegetable oil, and lemon juice until well combined.
- Fold in Dry Ingredients: Sift in the flour and baking powder, and gently fold until the batter is smooth.
Bake the Cake:
- Prepare Pan: Grease a cake pan and pour the batter into the pan.
- Bake: Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
Assemble and Serve:
- Slice Cake (Optional): Once the cake has cooled, slice the cake horizontally to create layers.
- Spread Pudding: Spread the lemon pudding between the layers and over the top of the cake.
- Finish: Sprinkle powdered sugar over the top for a sweet finish.
Serving Suggestions:
- Garnish: Garnish with fresh lemon slices or zest for an extra touch of citrus.
- With Berries: Serve with a side of fresh berries like raspberries or blueberries.
- Tea Time: Pair with a cup of hot tea for a delightful afternoon treat.
Cooking Tips:
- Constant Stirring: Make sure to stir the pudding constantly to avoid lumps.
- Toothpick Test: Use a toothpick to check the cake for doneness; it should come out clean.
- Cool Completely: Ensure the cake is completely cooled before spreading the pudding to prevent it from melting.
Nutritional Benefits:
- Vitamin C: Lemons are a good source of Vitamin C, which is essential for a healthy immune system.
- Energy Boost: The eggs and sugar provide a good source of energy.
- Healthy Fats: The use of vegetable oil provides healthy unsaturated fats.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Adjustable: Can be made gluten-free by using a gluten-free flour blend.
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The cake (without pudding) can be frozen for up to 2 months. Thaw at room temperature before adding the pudding.
Why You’ll Love This Recipe:
- Refreshing Flavor: The lemon flavor is light and refreshing, perfect for any season.
- Moist Texture: The combination of sour cream and oil ensures a moist, tender crumb.
- Versatile: Ideal for both casual get-togethers and special occasions.
Conclusion:
This Lemon Cake with Lemon Pudding is a delightful dessert that brings together the tangy brightness of lemon with a creamy, rich pudding. It’s a perfect treat to share with friends and family, and its refreshing flavor makes it a standout choice for any gathering. Enjoy the light, fluffy cake and the luscious lemon pudding in every bite!