Ingredients :
1/2 cup granulated sugar•3 tablespoons all-purpose flour•1/4 teaspoon salt•2 large eggs, separated•1 tablespoon lemon zest•1/4 cup freshly squeezed lemon juice•1 cup whole milk•2 tablespoons unsalted butter, melted•Powdered sugar for dusting (optional)Optional Additions•A teaspoon of vanilla extract for added warmth.•A pinch of cinnamon to complement the lemon.•Fresh berries like raspberries or blueberries as a garnish.Tips for Success•Ensure the eggs are at room temperature to achieve the lightest, fluffiest texture in the cake.•Gently fold the egg whites into the batter to avoid deflating the mixture, which helps create the airy cake layer on top.•Use freshly squeezed lemon juice for the best flavor, as bottled juice lacks the freshness and brightness.•Bake the cake in a water bath to help the bottom layer remain creamy and pudding-like while the top bakes into a cake.
Préparations :
1.Preheat the Oven: Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.2.Mix Dry Ingredients: In a small bowl, whisk together the sugar, flour, and salt. Set aside.3.Prepare Wet Ingredients: In a medium bowl, beat the egg yolks, lemon zest, and lemon juice until smooth. Stir in the melted butter and milk.4.Combine: Slowly add the dry ingredients to the wet ingredients, mixing until well combined.5.Whip Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.6.Prepare Water Bath: Pour the batter into the prepared baking dish. Place the dish into a larger pan filled with hot water, allowing the water to reach halfway up the sides of the baking dish.7.Bake: Bake for 35 to 40 minutes or until the top is golden brown and set. The cake should be puffed, and the pudding layer underneath should jiggle slightly when shaken.8.Cool and Serve: Let the cake cool slightly before serving. Dust with powdered sugar if desired, and serve warm or chilled.DescriptionThis Lemon Pudding Cake has two distinct layers: a fluffy cake layer on top and a creamy, smooth lemon pudding on the bottom. The cake layer is light and airy, while the pudding beneath is rich and tangy, providing a burst of lemon flavor. The texture contrast between the two layers creates a delightful experience with every bite.Nutritional Information (per serving)•Calories: 200 kcal•Carbohydrates: 25g•Protein: 4g•Fat: 8g•Saturated Fat: 4g•Cholesterol: 80mg•Sodium: 150mg•Fiber: 0.5g•Sugars: 18gConclusion and RecommendationLemon Pudding Cake is a timeless dessert that combines a refreshing citrus flavor with a creamy and airy texture. It’s perfect for any occasion, from family dinners to summer picnics, offering a light but satisfying end to a meal.Embracing Healthful IndulgenceTo make this dish more health-conscious, consider using low-fat milk or a plant-based alternative, reducing the sugar slightly, or adding a touch more lemon zest for an extra punch of flavor. You can also serve smaller portions, paired with fresh fruits, to balance out the richness.This Lemon Pudding Cake offers a delightful contrast between a bright, tangy pudding and a delicate cake topping, making it an indulgent but refreshing treat that can be easily adapted to various preferences and dietary needs.
ENJOY