Description
A delightful lemon pudding cake that is light and fluffy, perfect for any occasion.
Ingredients
Scale
- 4 eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3/4 cup all-purpose flour
- 1 3/4 cups milk, lukewarm
- 2 lemons, zested and juiced
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting
Instructions
- Preheat oven to 325°F (160°C). Lightly grease an 8-inch square baking dish.
- In a large bowl, beat egg yolks and granulated sugar until pale and fluffy.
- Mix in melted butter, then gradually add flour, stirring until evenly combined.
- Slowly mix in lukewarm milk, lemon zest, and lemon juice until the batter is smooth.
- In another bowl, beat egg whites with cream of tartar until stiff peaks form. Gently fold into the batter.
- Pour the mixture into the prepared baking dish. Bake for 40-45 minutes, or until the top is golden and the cake is set.
- Let the cake cool in the pan, then dust with powdered sugar before serving.
Notes
- Ensure the milk is lukewarm to help the batter combine smoothly.
- For a deeper lemon flavor, consider adding a bit more lemon zest.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg