Lemon Pudding Cake(Goes Fast)
A light, citrus-flavored pudding cake with a velvety lemon sauce, perfect for quick desserts or citrus lovers seeking a sweet, tangy treat.
Ingredients
Instructions
- Mix melted butter, flour, 3/4 cup sugar, and egg yolks in a bowl.
- Add milk and lemon juice to the mixture and stir well.
- In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
- Gently fold the egg whites into the lemon batter.
- Pour the mixture into a greased baking dish.
- Bake at 350°F (175°C) for about 30 minutes until set and golden.
Tips & Substitutions
To enhance the lemon flavor, consider adding a teaspoon of lemon zest to the batter. If you prefer, you can substitute the milk with almond milk for a dairy-free version. Make sure to beat the egg whites until stiff peaks form, as this will ensure a light and airy pudding cake. For a different twist, try adding a splash of vanilla extract.
Serving Suggestions
Serve the lemon pudding cake warm or chilled, dusted with powdered sugar for an elegant touch. It pairs beautifully with fresh berries or a dollop of whipped cream. For a delightful dessert spread, consider serving it alongside Original Chip Cookies or Peachy Crumb Cobbler for a variety of flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 20-30 seconds or until warmed through. Avoid reheating the entire dish at once to prevent it from becoming too dry.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pudding Cake(Goes Fast) contains roughly 733 calories, with 11g protein, 115g carbohydrates, and 26g fat. It is an excellent source of iron (33% of the Daily Value), calcium (30% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 849mg per serving (37% 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 juice?
Yes, you can substitute lemon juice with lime or orange juice for a different flavor profile. Just be aware that this will alter the taste of the pudding cake, but it can be a refreshing change if you enjoy citrus desserts.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter in advance and store it in the fridge for up to 24 hours. Just remember to fold in the beaten egg whites right before baking to maintain the cake's light texture.
What should I do if my pudding cake doesn't set?
If your pudding cake doesn't set properly, it may need more baking time. Ovens can vary, so keep an eye on it and bake until it's golden on top and the center is firm. If overbaked, it may become dry, so check it closely.
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).