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:
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- 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!
Lemon Cake with Lemon Pudding
Recipe card for Lemon Cake with Lemon Pudding.
Ingredients
Method
Preparation
- 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.
- 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.
- 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.
- 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.