LEMON PUDDING CAKE

Lemon pudding cake is a delightful dessert that magically separates into two layers as it bakes: a moist and lemony cake layer on top and a luscious lemon pudding layer on the bottom. Here’s a recipe to make this delicious treat:

Ingredients:

For the Lemon Pudding Cake:

• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 2 large eggs, separated
• 1 1/2 cups milk (whole or 2% milk works best)
• 1/2 teaspoon vanilla extract

For the Topping:

• Powdered sugar for dusting
• Fresh berries or a dollop of whipped cream (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch (or similar size) baking dish.

For the Lemon Pudding Cake:

1. In a mixing bowl, whisk together the flour, 1/3 cup of granulated sugar, and the salt.
2. In a separate bowl, combine the melted butter, lemon zest, and lemon juice.
3. In a third bowl, beat the egg yolks and gradually whisk in the milk and vanilla extract.
4. Combine the contents of the three bowls: Add the lemon juice mixture into the flour mixture, stirring until smooth. Then, add the egg yolk mixture and mix until well combined.
5. In a clean, dry mixing bowl, beat the egg whites until they form soft peaks. Gradually add the remaining 1/3 cup of granulated sugar and continue to beat until stiff peaks form.
6. Gently fold the beaten egg whites into the lemon mixture, taking care not to deflate the egg whites entirely. The resulting batter will be light and airy.

To Bake:

1. Pour the batter into the greased baking dish.
2. Place the baking dish inside a larger, deep baking pan.
3. Boil some water and pour it into the larger baking pan until it reaches about halfway up the sides of the smaller dish. This creates a water bath, which helps the pudding layer form.
4. Carefully transfer the pans to the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the cake is set.

To Serve:

1. Remove the lemon pudding cake from the oven and let it cool slightly.
2. Dust the top with powdered sugar, and serve warm. You can also add fresh berries or a dollop of whipped cream if desired.

Enjoy your lemon pudding cake! The contrast between the light and fluffy cake layer and the silky pudding layer is sure to be a hit with lemon dessert lovers.