This Lemon Cake with Lemon Pudding is a perfect balance of light, fluffy cake and rich, tangy lemon pudding. The combination of the citrusy cake and creamy pudding creates a delightful dessert that’s perfect for any occasion. It’s an easy-to-make treat that’s refreshing and indulgent, offering a perfect balance of sweet and tart flavors.
Preparation, Cook, and Total Times
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Servings: 8 servings
Cuisine
This recipe is inspired by classic lemon cakes and puddings, both popular in many European and American desserts. The lemon adds a fresh, tangy flavor, making it a refreshing treat, especially during warmer months.
Full List of Ingredients
For the Cake:
- 3 eggs
- A pinch of salt
- 180 grams (1 cup) sugar
- 180 grams (10 tablespoons) butter, softened
- 200 grams (1 cup + 1/4 cup) all-purpose flour
- 50 grams (3 tablespoons) cornstarch
- 10 grams (2 teaspoons) baking powder
- Juice of one lemon
For the Lemon Pudding:
- 1 egg
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Zest of one lemon
- 250 ml (1 cup + 1/4 cup) milk
- 40 grams (2 tablespoons) butter
- 1 tablespoon lemon juice
Step-by-Step Cooking Directions
1. Prepare the Cake Batter:
- Preheat the oven to 180°C (350°F). Grease and flour a round cake pan (around 8 inches in diameter).
- In a large mixing bowl, whisk together 3 eggs, a pinch of salt, and 180 grams of sugar until the mixture becomes light and fluffy.
- Add 180 grams of softened butter to the egg mixture and beat until well combined.
- Sift in 200 grams of flour, 50 grams of cornstarch, and 10 grams of baking powder. Mix gently until all ingredients are combined.
- Stir in the juice of one lemon for added flavor.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
2. Bake the Cake:
- Place the cake pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
3. Prepare the Lemon Pudding:
- While the cake is baking, prepare the lemon pudding. In a medium saucepan, whisk together 1 egg, 2 tablespoons sugar, 1 teaspoon vanilla extract, and 1 tablespoon cornstarch until smooth.
- Add the zest of one lemon and 250 ml of milk to the mixture. Whisk to combine.
- Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
- Once thickened, remove the saucepan from the heat and stir in 40 grams of butter and 1 tablespoon of lemon juice.
- Continue stirring until the butter is melted and the pudding is smooth.
4. Assemble the Cake and Pudding:
- Once the cake has cooled completely, carefully slice it in half horizontally.
- Place the bottom layer of the cake on a serving plate.
- Pour a generous amount of lemon pudding over the bottom layer of the cake.
- Place the top layer of the cake on top and drizzle more lemon pudding over the top, allowing some to spill down the sides for an extra creamy effect.
5. Serve:
- Allow the cake and pudding to set for a few minutes before serving. Slice and enjoy the delightful combination of light cake and rich, tangy lemon pudding.
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