Indulge in the fresh and zesty flavors of this Lemon Pudding Cream Cake. The creamy pudding layer, enriched with mascarpone and a hint of lemon, perfectly complements the tender and buttery cake dough. Each bite delivers a delightful combination of tart lemon and sweet creaminess, making it a perfect dessert for any occasion.
This cake is not only delicious but also visually appealing. The golden-brown top, dusted with powdered sugar, gives it an elegant finish. Serve this cake chilled to enhance its refreshing lemon flavor, making it an ideal treat for warm days. Whether you’re enjoying it with a cup of tea or serving it as a centerpiece dessert, this Lemon Pudding Cream Cake is sure to impress your guests.
Full Recipe:
Ingredients:
Pudding Cream:
- 2 eggs
- 100 g (6 tbsp / 3.5 oz) sugar
- 50 g (4 tbsp / 1.7 oz) cornstarch
- 500 ml (1 pint) milk
- 100 g (4 tbsp / 3.5 oz) mascarpone
- Juice of 1 lemon
Dough:
- 1 egg
- 120 g (2/3 cup / 4.2 oz) sugar
- 140 g (1 1/3 sticks) melted butter
- Zest of 1 lemon
- 320 g (2 heaping cups / 11 oz) flour
- 5 g (1 tsp) baking powder
Additional Ingredients:
- Powdered sugar (optional)
Directions:
- Prepare the Pudding Cream:
- In a bowl, beat 2 eggs.
- Add 100 g of sugar and 50 g of cornstarch to the eggs and mix well.
- Gradually add 500 ml of milk while stirring to avoid lumps.
- Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens.
- Once thickened, remove from heat and let it cool slightly.
- Mix in 100 g of mascarpone and the juice of 1 lemon until smooth.
- Set aside to cool completely.
- Prepare the Dough:
- In a large bowl, beat 1 egg.
- Add 120 g of sugar and mix until well combined.
- Stir in 140 g of melted butter and the zest of 1 lemon.
- In another bowl, combine 320 g of flour with 5 g of baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Assemble the Cake:
- Preheat the oven to 180°C (350°F).
- Grease and flour a 20 cm baking tin.
- Divide the dough into two portions, one slightly larger than the other.
- Roll out the larger portion and place it in the bottom of the prepared baking tin, pressing it to fit evenly.
- Pour the cooled pudding cream over the dough.
- Roll out the smaller portion of dough and place it on top of the pudding cream, sealing the edges.
- Bake:
- Bake in the preheated oven for 35 minutes, or until the top is golden brown.
- Finish and Serve:
- Allow the cake to cool completely in the tin before transferring it to a serving plate.
- Optionally, dust with powdered sugar before serving.
- Enjoy your lemon pudding cream cake!
Tips:
- Ensure the pudding cream is fully cooled before pouring it over the dough.
- Use a zester to get fine lemon zest for the best flavor.
- Serve the cake chilled for a refreshing treat.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 350 kcal per serving (approximate) | Servings: 8 servings
Here are some additional tips and information about this recipe:
Tips for Making the Best Lemon Pudding Cream Cake
- Cool the Pudding Cream: Ensure the pudding cream is fully cooled before pouring it over the dough to prevent the dough from becoming soggy.
- Fine Zest: Use a fine zester for the lemon zest to distribute the lemon flavor evenly.
- Chill Before Serving: Serve the cake chilled for a refreshing taste and to help the flavors meld together.
Variations and Serving Suggestions
- Additional Fruit: Add a layer of fresh berries on top of the pudding cream before adding the top dough layer for extra flavor and color.
- Nutty Crunch: Sprinkle chopped nuts, like almonds or pistachios, on top of the dough before baking for a crunchy texture.
- Serving Ideas: Pair this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Storage Tips
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The cake can be frozen. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator before serving.
Nutritional Information
Here’s a brief look at the nutritional content per serving (approximate values):
- Calories: 350 kcal per serving
- Carbohydrates: 45g
- Protein: 6g
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 90mg
- Fiber: 1g
- Sugar: 30g
Possible Questions About This Recipe
- Can I use other citrus fruits?
- Yes, you can substitute lemon with lime or orange for a different citrus flavor.
- What if I don’t have mascarpone?
- You can use cream cheese or ricotta as a substitute for mascarpone.
- Can I make this cake gluten-free?
- Yes, use a gluten-free flour blend instead of regular flour.
- How do I prevent lumps in the pudding cream?
- Stir continuously while cooking the pudding cream to prevent lumps. You can also strain the mixture before cooling if needed.
- What if my dough is too sticky?
- Add a little more flour, a tablespoon at a time, until the dough is manageable but still soft.
- Can I add poppy seeds to the dough?
- Yes, adding poppy seeds to the dough will give it a delightful texture and extra flavor.
- How do I know when the cake is done?
- The top should be golden brown and a toothpick inserted into the center should come out clean.
- Can I use a different type of sugar?
- Yes, you can use brown sugar or coconut sugar, but it will change the flavor slightly.
- How do I make the cake more moist?
- Ensure not to overbake the cake, and you can add a little more lemon juice or zest to enhance moisture.
- What’s the best way to serve this cake?
- Serve it chilled, with a dusting of powdered sugar on top, and accompanied by a hot cup of tea or coffee.
Conclusion
This Lemon Pudding Cream Cake is a delightful and zesty dessert that’s perfect for any occasion. Enjoy making and sharing this delicious recipe with your friends and family!