Lemon Cake Top Pudding
A zesty lemon cake topped with toasted almonds, combining tangy lemon flavors with a fluffy texture, perfect for both warm and chilled desserts suitable for gatherings or teatime.
Ingredients
Instructions
- Cream the butter. Gradually add sugar and beat until light and fluffy.
- Add egg yolks and beat well.
- Stir in flour, lemon juice, lemon rind, and salt.
- Mix well and stir in milk.
- Fold in 1/4 cup roasted slivered almonds.
- Beat egg whites until stiff and fold into the mixture.
- Pour into a 9 x 5-inch loaf baking dish.
- Set in a pan of hot water and bake in a slow oven at 325°F for 40 minutes.
- Increase oven temperature to 350°F and continue baking until browned, about 10 minutes.
- Sprinkle with remaining almonds before serving.
Tips & Substitutions
For a lighter texture, ensure that the egg whites are beaten to stiff peaks before folding into the batter. If you're out of fresh lemon juice, bottled juice can work in a pinch, but the flavor won't be as vibrant. You can also substitute the almonds with chopped walnuts or pecans for a different crunch. This dish can be served warm or chilled, which adds versatility.
Serving Suggestions
Serve the Lemon Cake Top Pudding with a dollop of whipped cream or a scoop of vanilla ice cream to complement its citrusy flavor. It pairs beautifully with a light salad or a cup of herbal tea for a refreshing dessert experience. For a more indulgent treat, consider drizzling it with a lemon glaze.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for about 15-20 seconds, or until warmed through. For best results, serve it slightly chilled as the flavors meld beautifully over time.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Cake Top Pudding contains roughly 601 calories, with 11g protein, 62g carbohydrates, and 34g fat. It is an excellent source of iron (25% of the Daily Value) and protein (22% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1023mg per serving (44% 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 use a different type of citrus instead of lemon?
Yes, you can substitute lime or orange juice and zest for a different flavor profile. However, keep in mind that this will alter the overall taste of the pudding, so adjust sugar levels accordingly to maintain balance.
Is it possible to make this recipe gluten-free?
Absolutely! You can replace all-purpose flour with a gluten-free flour blend. Just be sure to check that the other ingredients, especially the baking powder, are gluten-free to ensure the entire dish remains compliant.
What can I serve with Lemon Cake Top Pudding?
This dessert pairs well with fresh berries or a fruit compote. A scoop of sorbet or a light custard can also enhance the experience. For more ideas, browse more American recipes for sides that complement citrus desserts.
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).