Classic Lemon Pudding Cake is a delightful dessert that combines the bright, zesty flavor of fresh lemons with a light, airy texture. This easy-to-make recipe is perfect for any occasion, whether you’re hosting a dinner party or simply indulging in a sweet treat at home. With its unique pudding-like consistency and a touch of sweetness, this cake is sure to impress your family and friends.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a similar baking dish.
- Mix Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Lemon: Beat in the eggs one at a time, then stir in the lemon zest and lemon juice until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
- Pour and Bake: Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Dust with powdered sugar before serving.
FAQs
Can I use bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. However, the taste may not be as vibrant.
How can I store leftover Lemon Pudding Cake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold or reheat it in the microwave for a few seconds.
Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free. Just ensure that the blend contains xanthan gum for the best texture.
What can I serve with Lemon Pudding Cake?
This cake pairs wonderfully with whipped cream, fresh berries, or a scoop of vanilla ice cream. A dollop of lemon curd can also enhance its citrus flavor.
Can I freeze Lemon Pudding Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator before serving.