Lemon Custard Pudding Cake

A delightful old-fashioned dessert with a magical twist! When baked, this batter separates into two delicious layers — a fluffy sponge cake on top and a smooth, lemony custard beneath. Light, tangy, and refreshing, it’s perfect served slightly warm with a dusting of powdered sugar.

📝 Description

Lemon Custard Pudding Cake combines the brightness of fresh lemons with a soft, melt-in-your-mouth texture. As it bakes, the mixture mysteriously separates, forming a tender cake layer on top and silky custard on the bottom — delivering two desserts in one!

📋 Ingredients for Lemon Custard Pudding Cake

• 3 large eggs, separated

• 1 cup (200g) granulated sugar

• 2 tablespoons unsalted butter, melted

• 2 teaspoons lemon zest (from about 2 lemons)

• 1/3 cup fresh lemon juice

• 1/3 cup all-purpose flour

• 1¼ cups whole milk

• Pinch of salt

• Powdered sugar, for serving

👩‍🍳 Instructions

1. Prep Equipment
   Preheat oven to 350°F (175°C). Butter six 6-oz ramekins (or a 2-quart baking dish). Place in a large roasting pan.

2. Whisk Egg Yolks
   In a mixing bowl, beat together egg yolks and sugar until pale and thick. Mix in melted butter, lemon zest & juice.

3. Add Dry & Milk
   Stir in flour and salt. Gradually whisk in milk to form a smooth batter.

4. Beat Egg Whites
   In a clean bowl, beat egg whites until soft peaks form. Gently fold into lemon batter — mixture will be thin and foamy.

5. Bake in Water Bath
   Divide batter among ramekins. Pour hot water into roasting pan halfway up sides of ramekins. Bake 35–40 min until tops are golden and slightly springy.

6. Cool & Serve
   Let cool 15 min. Dust with powdered sugar. Serve warm, at room temperature, or chilled.

👪 Servings

Makes 6 individual puddings or one 9×9-inch pudding cake.

📊 Nutritional Info (per serving, approximate)

• Calories: 260

• Protein: 5 g

• Fat: 8 g

• Carbs: 40 g

• Fiber: 0.5 g

• Sugar: 31 g

💡 Notes & Tips

• Make Ahead: These can be made a day early and chilled. Reheat gently or enjoy cold.

• Serving Ideas: Lovely with fresh berries, whipped cream, or vanilla ice cream.

• Don’t skip the water bath! It ensures that creamy custard texture forms below.

• Room-temp eggs whisk up better and yield lighter texture.

✅ Benefits

• Bright, natural lemon flavor

• Light and satisfying (not overly heavy or sweet)

• Uses everyday pantry ingredients

• Impressive presentation with minimal effort

❓Q/A

Q: Can I use bottled lemon juice?
A: Fresh juice is best for flavor, but bottled can work in a pinch.

Q: How do I store leftovers?
A: Cover and chill for up to 3 days. Great cold or gently reheated.

Q: Can I make it gluten-free?
A: Yes — swap flour for a gluten-free all-purpose blend.

Q: Can this be baked as one large dessert?
A: Absolutely! Use a 2-quart baking dish and extend bake time by 10–15 minutes.