This Lemon Pudding Cake is a light, refreshing dessert that combines the zesty flavor of lemon with a smooth, creamy pudding-like texture and a soft, sponge-like cake top. Perfect for any occasion, this cake is easy to prepare and sure to impress your guests with its tangy and sweet flavor profile.
Ingredients:
For the Pudding:
- Lemon Peel (from 1 lemon)
- 1 Egg
- 90 g Sugar (1/2 cup)
- 1 tablespoon Cornstarch
- 1 tablespoon Flour
- 400 ml Milk (2 cups)
For the Cake:
- 3 Eggs
- A Pinch of Salt
- 180 g Sugar (1 cup)
- 120 ml Vegetable Oil (3/5 cup)
- 90 ml Milk (2/5 cup)
- Orange (or Lemon) Peel (zest from 1 orange or lemon)
- 290 g Flour (almost 2 cups minus 1 tablespoon)
- 2 teaspoons Baking Powder
- 50 ml Lemon Juice (1/4 cup)
For Baking:
- Casserole Dish (24 cm diameter)
- Powdered Sugar for decoration
Instructions:
1. Prepare the Pudding:
- In a saucepan, combine lemon peel, 1 egg, 90 g sugar, 1 tablespoon cornstarch, and 1 tablespoon flour. Mix well.
- Slowly add 400 ml milk (2 cups), stirring constantly to avoid lumps.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it comes to a boil and thickens into a pudding-like consistency. Remove from heat and set aside.
2. Prepare the Cake Batter:
- In a large mixing bowl, beat 3 eggs with a pinch of salt. Add 180 g sugar (1 cup) and continue beating until the mixture is smooth and creamy.
- Add 120 ml vegetable oil, 90 ml milk, and the zest of orange or lemon. Mix well.
- In a separate bowl, whisk together 290 g flour and 2 teaspoons baking powder. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Finally, add 50 ml lemon juice (1/4 cup) and mix again.
3. Assemble the Cake:
- Preheat your oven to 180°C (360°F).
- Grease a 24 cm diameter casserole dish and pour the cake batter into the dish.
- Gently spoon the prepared pudding mixture on top of the cake batter. Do not mix; the pudding will sink to the bottom during baking and form the creamy layer.
4. Bake the Cake:
- Place the casserole dish in the preheated oven and bake for 40 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before serving.
5. Serve:
- Once the cake has cooled, dust the top with powdered sugar for a decorative touch.
- Serve warm, and enjoy the light, creamy, and tangy flavors of the lemon pudding cake.
Serving Suggestions:
-
With Whipped Cream:
Serve slices of this cake with a dollop of freshly whipped cream for added richness and texture. -
With Fresh Berries:
Top the cake with fresh berries like raspberries, strawberries, or blueberries for a refreshing contrast. -
As a Brunch Treat:
This cake is perfect for brunch or a light dessert after a meal. Pair it with a cup of tea or coffee. -
For Special Occasions:
The bright lemon flavor and the fluffy texture of this cake make it a great choice for birthdays, picnics, or any celebration.
Cooking Tips:
-
Ensure Constant Stirring:
When preparing the pudding, it’s important to stir constantly to avoid burning and to ensure the mixture thickens evenly. -
Check the Cake with a Toothpick:
Baking times can vary slightly depending on your oven, so check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready. -
Adjust the Lemon Flavor:
If you prefer a stronger lemon flavor, you can increase the lemon juice or zest to suit your taste. -
Make it Lighter:
For a lighter version, you can reduce the amount of oil or use a combination of oil and applesauce as a substitute.
Variations to Try:
-
Orange Pudding Cake:
Replace the lemon juice and peel with orange zest and orange juice for a sweeter, milder version of this cake. -
Ginger Pudding Cake:
Add a teaspoon of ground ginger to the batter for a warm, spiced variation that pairs perfectly with the citrusy flavors. -
Vegan Version:
For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk and oil. -
Raspberry Lemon Pudding Cake:
Add fresh raspberries between the cake and pudding layers to create a sweet and tart contrast.
Conclusion:
This Lemon Pudding Cake combines the best of both worlds with its soft, spongy cake layer and rich, creamy pudding layer. It’s easy to make, wonderfully tangy, and perfect for a special occasion or a simple afternoon treat. Enjoy the light citrus flavors and indulge in a comforting dessert that everyone will love.
Frequently Asked Questions (FAQs):
-
Can I make this cake ahead of time?
Yes, you can prepare the cake in advance and store it in the refrigerator for up to 3 days. Reheat in the oven before serving for the best texture. -
Can I freeze this pudding cake?
Yes, you can freeze the cake for up to 2 months. Allow it to cool completely before wrapping it tightly and storing it in the freezer. To reheat, simply bake at 180°C (355°F) for about 15-20 minutes. -
What can I use instead of eggs?
You can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a substitute for the eggs in this recipe. The texture may vary slightly, but it will still be delicious. -
Can I add more lemon juice for a tangier flavor?
Yes, you can adjust the lemon juice to your preference. If you prefer a tangier cake, add an extra tablespoon of lemon juice to the batter. -
Can I use a different type of sugar?
Yes, you can substitute the white sugar with brown sugar, coconut sugar, or a sugar substitute like stevia for a different flavor profile. -
How do I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. -
Can I make this gluten-free?
Yes, you can use gluten-free flour as a substitute for the regular flour. The texture of the cake may differ slightly, but it will still be delicious. -
How can I make this cake more moist?
If you find the cake is a bit dry, you can add a tablespoon of yogurt or applesauce to the batter to make it more moist and tender. -
Can I use a different fruit in the cake?
Yes, you can experiment with other fruits like blueberries, strawberries, or blackberries to create a fruity variation of this cake. -
What can I substitute the coconut oil with?
If you prefer not to use coconut oil, you can substitute it with vegetable oil or butter for a different flavor and texture.