This Lemon Cake with Lemon Pudding is a perfect balance of light, fluffy cake and rich, tangy lemon pudding. The combination of the citrusy cake and creamy pudding creates a delightful dessert that’s perfect for any occasion. It’s an easy-to-make treat that’s refreshing and indulgent, offering a perfect balance of sweet and tart flavors.
Preparation, Cook, and Total Times
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Servings: 8 servings
Cuisine
This recipe is inspired by classic lemon cakes and puddings, both popular in many European and American desserts. The lemon adds a fresh, tangy flavor, making it a refreshing treat, especially during warmer months.
Full List of Ingredients
For the Cake:
- 3 eggs
- A pinch of salt
- 180 grams (1 cup) sugar
- 180 grams (10 tablespoons) butter, softened
- 200 grams (1 cup + 1/4 cup) all-purpose flour
- 50 grams (3 tablespoons) cornstarch
- 10 grams (2 teaspoons) baking powder
- Juice of one lemon
For the Lemon Pudding:
- 1 egg
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Zest of one lemon
- 250 ml (1 cup + 1/4 cup) milk
- 40 grams (2 tablespoons) butter
- 1 tablespoon lemon juice
Step-by-Step Cooking Directions
1. Prepare the Cake Batter:
- Preheat the oven to 180°C (350°F). Grease and flour a round cake pan (around 8 inches in diameter).
- In a large mixing bowl, whisk together 3 eggs, a pinch of salt, and 180 grams of sugar until the mixture becomes light and fluffy.
- Add 180 grams of softened butter to the egg mixture and beat until well combined.
- Sift in 200 grams of flour, 50 grams of cornstarch, and 10 grams of baking powder. Mix gently until all ingredients are combined.
- Stir in the juice of one lemon for added flavor.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
2. Bake the Cake:
- Place the cake pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
3. Prepare the Lemon Pudding:
- While the cake is baking, prepare the lemon pudding. In a medium saucepan, whisk together 1 egg, 2 tablespoons sugar, 1 teaspoon vanilla extract, and 1 tablespoon cornstarch until smooth.
- Add the zest of one lemon and 250 ml of milk to the mixture. Whisk to combine.
- Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
- Once thickened, remove the saucepan from the heat and stir in 40 grams of butter and 1 tablespoon of lemon juice.
- Continue stirring until the butter is melted and the pudding is smooth.
4. Assemble the Cake and Pudding:
- Once the cake has cooled completely, carefully slice it in half horizontally.
- Place the bottom layer of the cake on a serving plate.
- Pour a generous amount of lemon pudding over the bottom layer of the cake.
- Place the top layer of the cake on top and drizzle more lemon pudding over the top, allowing some to spill down the sides for an extra creamy effect.
5. Serve:
- Allow the cake and pudding to set for a few minutes before serving. Slice and enjoy the delightful combination of light cake and rich, tangy lemon pudding.
Nutritional Information (Per Serving)
- Calories: 330 kcal
- Protein: 5 g
- Carbohydrates: 45 g
- Fat: 16 g
- Fiber: 1 g
- Sugars: 30 g
- Sodium: 125 mg
- Cholesterol: 100 mg
The Origins and Popularity of the Recipe
Lemon cakes and puddings are classic desserts with origins in European and American baking traditions. The light, fluffy texture of the cake paired with a rich, creamy pudding makes for a deliciously indulgent treat that has been enjoyed for generations. This version takes a traditional approach to the lemon pudding and cake combination, making it simple yet elegant.
Reasons Why You’ll Love This Recipe
- Refreshing Flavor: The combination of lemon in both the cake and pudding makes this dessert wonderfully refreshing and bright.
- Light and Fluffy: The cake is light and airy, providing the perfect base for the rich lemon pudding.
- Easy to Make: This recipe requires simple ingredients and straightforward steps, making it easy to prepare for both novice and experienced bakers.
- Perfect for Any Occasion: Whether you’re hosting a family gathering or just want a special dessert, this lemon cake with pudding is sure to impress.
Health Benefits
- Vitamin C: Lemons are high in vitamin C, which is important for immune function and skin health.
- Protein: Eggs and milk provide a good amount of protein to support muscle growth and repair.
- Calcium: The milk and butter in this recipe provide calcium, which is important for strong bones and teeth.
Serving Suggestions
- Serve with Fresh Berries: Pair the cake with fresh strawberries, blueberries, or raspberries for added freshness and color.
- With Whipped Cream: Serve with a dollop of freshly whipped cream on top for an extra indulgent treat.
- As a Brunch Dessert: This cake works perfectly as a dessert for brunch, paired with tea or coffee.
Cooking Tips
- Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor in both the cake and the pudding.
- Don’t Overmix the Batter: Be careful not to overmix the cake batter, as it can make the cake dense. Mix just until the ingredients are combined.
- Let the Cake Cool Completely: Ensure the cake is fully cooled before assembling it with the pudding to prevent the pudding from melting into the cake.
Variations to Try
- Add Blueberries: Add fresh or frozen blueberries to the cake batter for a fruity twist on the classic lemon flavor.
- Make It Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour to make the cake gluten-free.
- Vegan Version: Substitute the eggs with flax eggs and use non-dairy butter and milk to make this recipe vegan.
Conclusion
This Lemon Cake with Lemon Pudding is a delightful, refreshing dessert that’s perfect for any occasion. The fluffy cake paired with creamy lemon pudding creates a perfect balance of textures and flavors. It’s simple to make and easy to customize, making it a versatile and crowd-pleasing treat for any time of year.
10 Comprehensive FAQ Section
1. Can I make this cake ahead of time?
Yes, you can make both the cake and the lemon pudding ahead of time and assemble them before serving. Store the cake in an airtight container and the pudding in the fridge for up to 2 days.
2. Can I freeze this cake?
Yes, you can freeze the cake layers. Allow them to cool completely, then wrap them tightly in plastic wrap and foil. Store in the freezer for up to 1 month. Let it thaw in the fridge before serving and add the pudding fresh.
3. Can I make this without eggs?
Yes, you can use flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) in the cake and pudding to make this recipe egg-free.
4. How can I make this recipe gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.
5. How do I store leftovers?
Store leftover cake and pudding in an airtight container in the refrigerator for up to 2-3 days. The pudding may separate slightly, but you can stir it back together before serving.
6. Can I use a different citrus fruit?
Yes, you can substitute lemon with lime, orange, or even grapefruit for a different citrus flavor in the cake and pudding.
7. Can I add a glaze to the cake?
Yes, you can drizzle a simple lemon glaze (made with powdered sugar and lemon juice) over the top of the cake for added sweetness.
8. How do I make the cake fluffier?
Make sure not to overmix the batter, as overmixing can make the cake dense. Also, ensure that your baking powder is fresh for optimal rising.
9. Can I make this cake with a different flavor of pudding?
Yes, you can try making this cake with vanilla, orange, or strawberry pudding for a different flavor combination.
10. Can I top the cake with whipped cream?
Yes, topping the cake with whipped cream adds a light, airy element and makes the cake even more indulgent.