This delightful Lemon Pudding Cake combines a tangy lemon-flavored pudding with a soft and airy vanilla dough. The contrast of textures, from the creamy pudding to the fluffy cake, makes for a truly irresistible dessert. Topped with coconut flakes, this cake is not only delicious but also visually appealing. Perfect for a special occasion or simply as a treat to brighten your day, this recipe is sure to impress.

Full Recipe:

Ingredients

For the Pudding:

• 1 egg
• A pinch of salt
• 50 g (3 tbsp) sugar
• 40 g (3 tbsp) cornstarch
• 300 ml (1 1/2 cups / 10.5 oz) milk
• Peel of 1 lemon (finely grated)
• Juice of 1 lemon

For the Dough:

• 2 eggs
• A pinch of salt
• 100 g (6 tbsp) sugar
• 120 ml (2/3 cup / 4.3 oz) vegetable oil
• 1 tsp vanilla extract
• 220 g (1 1/2 cups / 7.7 oz) flour
• 15 g (4 tsp / 0.5 oz) baking powder
• Milk (if needed, to adjust batter consistency)

For Decoration:

• Coconut flakes (optional)

Instructions

1. Prepare the Lemon Pudding:

• In a medium saucepan, whisk together the egg, salt, sugar, and cornstarch until well combined.
• Gradually add the milk, whisking continuously to avoid lumps.
• Add the lemon peel and lemon juice, and place the saucepan over medium heat.
• Cook the mixture, stirring constantly, until it thickens to a pudding-like consistency. This should take about 5-7 minutes.
• Once thickened, remove the pudding from the heat and let it cool slightly. Set aside.

2. Prepare the Dough:

• Preheat your oven to 180°C (350°F). Grease and flour a baking dish or line it with parchment paper.
• In a large mixing bowl, beat the eggs, salt, and sugar together until light and fluffy.
• Gradually add the vegetable oil and vanilla extract, mixing until well combined.
• In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
• If the batter is too thick, add a small amount of milk to achieve the desired consistency. The batter should be pourable but not runny.

3. Assemble the Cake:

• Pour half of the batter into the prepared baking dish, spreading it evenly.
• Gently spoon the lemon pudding over the batter, spreading it out evenly.
• Pour the remaining batter over the pudding layer, smoothing it with a spatula.
• If using coconut flakes, sprinkle them evenly over the top of the batter.

4. Bake the Cake:

• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

5. Serve:

• Once cooled, slice the cake into squares or rectangles and serve. The cake can be enjoyed as is or with a dusting of powdered sugar on top.

Possible Questions

Q: Can I use lime instead of lemon for this recipe?
Yes, you can substitute lime for lemon to create a lime-flavored pudding cake. The process remains the same, and the result will be equally delicious with a slightly different citrus twist.

Q: Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Store it in an airtight container at room temperature or in the refrigerator if you prefer it chilled. The flavors will meld together beautifully, and the cake will still be moist and delicious.

Q: Can I use a different type of flour?
Yes, you can experiment with different types of flour such as whole wheat or gluten-free flour. However, keep in mind that this may alter the texture and flavor of the cake slightly.

Q: What can I use if I don’t have coconut flakes for decoration?
If you don’t have coconut flakes, you can use powdered sugar, crushed nuts, or even a simple glaze made from lemon juice and powdered sugar.

Tips

• Lemon Juice: Freshly squeezed lemon juice is recommended for the best flavor. Avoid bottled lemon juice as it may have a different taste.
• Milk: If you find the dough too thick, add a tablespoon of milk at a time until you reach the desired consistency. The batter should be smooth and easy to pour.
• Coconut Flakes: Toast the coconut flakes slightly before sprinkling them on the cake for an added layer of flavor and crunch.
• Cooling: Allow the pudding to cool slightly before assembling the cake to prevent it from mixing too much with the dough layer.

Storage Instructions

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. If the weather is particularly warm, it’s better to refrigerate it to prevent the pudding from spoiling.
• Refrigerator: The cake can be stored in the refrigerator for up to 4 days. This is especially recommended if you live in a warm climate or prefer your cake chilled.
• Freezer: Although the cake can be frozen, note that the texture may change slightly due to the pudding. If you do freeze it, wrap it tightly in plastic wrap and store it in an airtight container for up to 1 month. Thaw in the refrigerator before serving.

Nutritional Facts (approximate per serving)

• Calories: 250 kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 12g
• Fiber: 1g
• Sugar: 18g
• Sodium: 150mg

Conclusion

This Lemon Pudding Cake is a delightful dessert that brings together the tartness of lemon with the richness of a vanilla-flavored cake. The pudding layer adds a creamy texture that complements the soft and fluffy cake perfectly. Whether you choose to enjoy it warm or chilled, this cake is sure to please your taste buds and those of your guests. With its simple ingredients and straightforward preparation, it’s a dessert that you can whip up for any occasion, making it a versatile and welcome addition to your recipe collection.