Lemon Cake Pudding
Lemon Cake Pudding offers a delightful blend of light cake-like top with a tangy lemon custard underneath. Perfect for lemon lovers, this dessert combines fresh lemon rind and juice with a fluffy meringue fold, making it a charming centerpiece for both casual and special occasions.
Ingredients
Instructions
- Mix sugar with flour and stir in beaten egg yolks, lemon juice and rind while gradually adding milk. Stir in melted butter. Set aside.
- Beat egg whites until stiff and fold into the first mixture.
- Pour the mixture into a greased 8 x 8-inch Pyrex dish.
- Place the dish in a pan of hot water and bake at 350°F until tests done. The top will have the appearance of a cake with custard on the bottom.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. If you don’t have fresh lemons, bottled lemon juice can work in a pinch, but fresh lemon zest will enhance the flavor significantly. You can also substitute the butter with coconut oil for a dairy-free option. Consider serving with a dollop of whipped cream or a scoop of vanilla ice cream for added richness.
Serving Suggestions
Serve the Lemon Cake Pudding warm or chilled, garnished with fresh berries or a sprinkle of powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or alongside a light fruit salad. For a delightful brunch option, consider serving it with a side of Overnight Potatoes for a balanced meal. This dessert can also be a refreshing end to a summer meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat in a preheated oven at 350°F for about 10 minutes, covering with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Cake Pudding contains roughly 525 calories, with 3g protein, 36g carbohydrates, and 42g fat. It is a good source of vitamin C (18% of the Daily Value) and iron (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the Lemon Cake Pudding a day in advance. Just bake it, let it cool, and store it in the refrigerator. This allows the flavors to meld together, enhancing the taste. When ready to serve, simply reheat as directed.
What can I use instead of eggs in this recipe?
If you need an egg substitute, consider using flaxseed meal, mixing 1 tablespoon of flaxseed with 3 tablespoons of water per egg. This will help bind the ingredients together. Alternatively, you can use unsweetened applesauce or commercial egg replacers.
Can I add other flavors to this recipe?
Absolutely! You can experiment by adding a teaspoon of vanilla extract for a richer flavor, or incorporating a bit of almond extract for a different twist. For a berry-infused version, fold in some fresh blueberries or raspberries before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).