This Lemon Pudding Marble Cake combines the refreshing tang of lemon with the creamy texture of homemade pudding, swirled into a soft and moist cake. It’s perfect for those who love a zesty, sweet dessert with a hint of creaminess. The marbled effect not only makes it visually appealing but also ensures a delicious burst of lemon flavor in every bite. This cake is ideal for afternoon tea, special occasions, or simply when you crave something comforting and citrusy.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients:
For the Pudding:
- Egg: 1
- Sugar: 50 grams (about 2 tablespoons)
- Salt: A pinch
- Cornstarch: 20 grams (about 1 tablespoon)
- Grated Lemon Zest: From 1 lemon
- Lemon Juice: From 1/2 lemon
- Milk: 200 ml (about 1 cup)
- Butter: 25 grams (about 1.5 tablespoons)
For the Cake:
- Eggs: 3
- Sugar: 150 grams (about 3/4 cup)
- Vanilla Sugar: 10 grams (about 1.5 teaspoons)
- Sour Cream: 50 grams (about 2 heaped tablespoons)
- Vegetable Oil: 150 ml (about 3/4 cup)
- Lemon Juice: From 1/2 lemon
- Flour: 250 grams (about 1.5 cups + 1 tablespoon)
- Baking Powder: 15 grams (about 2 teaspoons)
For Finishing:
- Powdered Sugar: For sprinkling
Directions:
- Make the Lemon Pudding:
- In a saucepan, whisk together the egg, sugar, salt, and cornstarch until smooth.
- Add the grated lemon zest and lemon juice. Gradually whisk in the milk to combine.
- Place the pan over medium heat and cook, stirring constantly, until the mixture thickens into a pudding consistency.
- Remove from heat and stir in the butter until it melts completely. Set aside to cool slightly.
- Prepare the Cake Batter:
- Preheat your oven to 180°C (350°F). Grease and flour a cake pan.
- In a large bowl, whisk together the eggs, sugar, and vanilla sugar until light and fluffy.
- Beat in the sour cream, vegetable oil, and lemon juice until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cake tender.
- Assemble and Bake:
- Pour the cake batter into the prepared cake pan, spreading it evenly.
- Pour the cooled lemon pudding mixture over the cake batter and gently swirl it with a knife to create a marbled effect.
- Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust generously with powdered sugar before serving.
Serving Suggestions:
- Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for added richness.
- Garnish with fresh berries or mint leaves to enhance the presentation.
- Pair with a hot cup of tea or coffee to complement the citrus flavor.
Cooking Tips:
- Ensure the pudding mixture cools slightly before adding it to the cake batter; this prevents it from sinking too much.
- Use fresh lemon juice and zest for a vibrant and authentic citrus flavor.
- Do not overmix the cake batter once the dry ingredients are added, to keep the texture soft and fluffy.
Nutritional Benefits:
- High in Vitamin C: The lemon zest and juice provide a good dose of Vitamin C, which is essential for immune health.
- Source of Protein: Eggs in the cake and pudding add protein, supporting muscle repair and growth.
- Moderate Fat Content: Using vegetable oil and butter provides a balance of healthy fats.
Dietary Information:
- Vegetarian: Contains no meat or meat products.
- Contains Dairy and Eggs: Not suitable for vegan diets.
- Contains Gluten: Due to the flour; not suitable for gluten-free diets.
Nutritional Facts (per serving, assuming 10 servings):
- Calories: 280
- Protein: 4g
- Fat: 12g
- Carbohydrates: 38g
- Sugar: 20g
- Fiber: 1g
Storage Tips:
- Refrigerate: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freeze: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing.
- Reheat: Thaw frozen slices in the refrigerator overnight and reheat in the microwave for 10-15 seconds if desired.
Why You’ll Love This Recipe:
- Unique Marbled Effect: Combines the creamy texture of pudding with the soft, airy cake, creating a delightful visual and taste experience.
- Zesty and Fresh Flavor: The lemon brings a refreshing taste that brightens up any occasion.
- Moist and Tender Cake: Sour cream and oil ensure the cake remains moist, making every bite delicious.
- Easy to Make: Despite its elegant appearance, the recipe is straightforward and beginner-friendly.
Conclusion:
The Lemon Pudding Marble Cake is a delightful fusion of flavors and textures, offering a unique twist on traditional cakes. The refreshing lemon flavor paired with the creamy pudding swirls provides a delicious contrast to the soft, fluffy cake base. Whether served at a family gathering, afternoon tea, or as a special treat, this cake is sure to impress. Its light, citrusy taste and moist texture will make it a favorite dessert to enjoy time and again!
Frequently Asked Questions (FAQ):
- Can I use lime instead of lemon for this recipe?
Yes, you can substitute lime for a slightly different but equally refreshing citrus flavor. - Can I make this cake gluten-free?
Yes, substitute the flour with a gluten-free flour blend. Ensure the baking powder is also gluten-free. - Can I make the pudding in advance?
Absolutely! You can prepare the pudding up to a day ahead and store it in the refrigerator until ready to use. - What can I use instead of sour cream?
Greek yogurt or buttermilk can be used as a substitute for sour cream. - Can I reduce the sugar in the recipe?
Yes, you can reduce the sugar by up to 25%, but keep in mind that it may slightly alter the cake’s texture. - Can I add poppy seeds to the cake?
Yes, adding 1-2 tablespoons of poppy seeds would complement the lemon flavor well. - How can I prevent the pudding from sinking to the bottom?
Ensure the pudding is thickened properly and slightly cooled before adding it to the cake batter. - Can I use other fruits in the cake?
You can add a handful of blueberries or raspberries for additional flavor and texture. - What type of cake pan is best for this recipe?
A 9-inch round cake pan works well, but you can also use a bundt pan for a more decorative shape. - How can I make this cake more moist?
Adding an extra tablespoon of sour cream or a tablespoon of milk can enhance the moisture.
Enjoy baking and savoring this delightful Lemon Pudding Marble Cake!