Table of Contents: Lemon Pudding Cake
Lemon Pudding Cake
Remember those desserts your mother or grandmother used to make – the ones that filled the kitchen with a warm, inviting aroma and just felt like a hug? This Lemon Pudding Cake is exactly that. It’s a classic, effortlessly delicious self-saucing lemon dessert that’s surprisingly simple to make, yet delivers a sophisticated citrus flavor.
If you’re looking for a little sunshine on a plate, and a recipe that evokes happy memories, you’ve come to the right place.
This isn’t just any cake; it’s a warm pudding cake that creates its own luscious lemon sauce as it bakes. The magic happens thanks to a clever layering technique and the interaction of sugar and hot water. It’s a delightful treat that’s perfect for a cozy weekend brunch, a comforting end to a family dinner, or even a slightly impressive, yet totally achievable, dessert for the holidays.
Forget complicated recipes – this Lemon Pudding Cake is all about maximum flavor with minimal fuss. It’s a true testament to the fact that the best things in life are often the simplest.
This recipe is a wonderful example of citrus desserts done right. The bright, tangy lemon flavor cuts through the sweetness beautifully, creating a balanced and utterly addictive dessert.
It’s a guaranteed crowd-pleaser, and honestly, it’s one of those recipes you’ll find yourself making again and again.
Alternate Names & Variations
This delightful dessert goes by many names! You might also find it called “Lemon Surprise Cake,” “Magic Lemon Cake,” or even “Upside-Down Lemon Pudding Cake” due to the sauce forming on top. There are also variations using different citrus fruits – an orange pudding cake is equally delicious! For a slightly richer flavor, you can substitute a portion of the milk with heavy cream.
If you’re a fan of citrus desserts, experimenting with different lemon extracts or adding a touch of lemon zest to the batter can also elevate the flavor.
Ingredients: Lemon Pudding Cake
Here’s what you’ll need to create this zesty masterpiece:
For the first layer:
- * 1 cup (200 g) granulated sugar
- * 3/4 cup (95 g) all-purpose flour
- * 1 1/2 teaspoons baking powder
- * 1/2 teaspoon kosher salt
- * 2 medium lemons (zest and juice)
- * 3/4 cup milk, 2% preferred
- * 2 large eggs, at room temperature
- * 1/4 cup canola oil
For the second layer and to finish:
- * 1/2 cup (100 g) granulated sugar
- * 3 tablespoons (25 g) all-purpose flour
- * 3/4 cup hot water
- * Powdered sugar, optional (for dusting)
Step-by-Step Instructions
- 1. Preheat & Prep: Preheat your oven to 350°F (175°C). Generously spray a 9-inch round baking dish with nonstick cooking spray. This is crucial for easy release.
- 2. Combine Dry Ingredients (Layer 1): In a large bowl, whisk together the 1 cup granulated sugar, flour, baking powder, and salt. Make sure there are no lumps!
- 3. Add Wet Ingredients (Layer 1): Add the lemon zest and juice (from both lemons), milk, eggs, and canola oil to the dry ingredients. Beat with an electric mixer on medium speed for 2-3 minutes, until well combined and smooth.
- 4. Pour First Layer: Pour the batter into the prepared baking dish.
- 5. Prepare the Sauce (Layer 2): In a separate small bowl, whisk together the 1/2 cup granulated sugar and 3 tablespoons flour. Gradually add the 3/4 cup hot water, whisking constantly to prevent lumps. The mixture will be thin – that’s okay!
- 6. Pour Sauce Over Batter: Gently pour the lemon sugar mixture over the batter in the baking dish. Do not stir! This is what creates the self-saucing effect.
- 7. Bake: Bake for 40-50 minutes, or until the cake is golden brown and the sauce is bubbling around the edges. A toothpick inserted into the center of the cake (avoiding the sauce) should come out clean.
- 8. Cool & Serve: Let the cake cool in the baking dish for at least 15-20 minutes. The sauce will thicken as it cools. Dust with powdered sugar, if desired, and serve warm.
Recipe Card Block (Quick Reference)
Prep Time: 15 minutes
Cook Time: 40-50 minutes
Total Time: 55-65 minutes
Servings: 4
Approximate Calories: 350 per serving (estimate, will vary based on ingredients)
Why This Recipe Works & Expert Tips
This Lemon Pudding Cake works because of the science behind the self-saucing layer. The sugar in the second layer dissolves into the hot water, creating a syrup. During baking, this syrup penetrates the cake, resulting in a moist, pudding-like texture and a beautiful, glossy sauce.
For a truly exceptional flavor, use freshly squeezed lemon juice and finely grated lemon zest. Don’t skimp on the lemon! This is a recipe where the quality of the ingredients really shines through. If you’re looking for easy comfort food for family dinners, this is it.
It’s a guaranteed hit with both kids and adults. Also, ensure your eggs are at room temperature – this helps them emulsify better with the other ingredients, leading to a lighter, fluffier cake. Finally, avoiding overbaking is key to maintain the tender pudding-like texture; keep a close watch in the final minutes.
Storage, Freezing, and Reheating Tips
Leftover Lemon Pudding Cake can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will continue to thicken upon cooling. While it’s best enjoyed fresh and warm, this self-saucing lemon dessert holds up reasonably well.
To freeze, let the cake cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator.
Reheating is best done in a low oven (300°F / 150°C) for 10-15 minutes, or until warmed through. You can also microwave individual portions in 30-second intervals, but be careful not to overcook, as it can become rubbery. A drizzle of warm lemon juice after reheating can refresh the flavor.
People Also Ask: Lemon Pudding Cake
How do you make a lemon pudding cake?
Making a Lemon Pudding Cake involves creating two layers: a lemon-flavored cake batter and a sugar-flour mixture that transforms into a luscious sauce during baking. You simply pour the batter into a baking dish, then evenly distribute the sugar-flour mixture on top. Don’t mix! The hot water in the sauce layer dissolves the sugar, creating a syrup.
As the cake bakes, this syrup penetrates the cake, giving it a wonderfully moist and pudding-like texture. This warm pudding cake is a surprisingly straightforward dessert to prepare, making it perfect for bakers of all skill levels.
What makes it a “pudding” cake?
The term “pudding” in Lemon Pudding Cake refers to the soft, moist, and almost custard-like texture of the cake itself, not a traditional pudding served alongside. This unique texture is achieved through the baking process, where the sauce layer percolates down into the cake, creating a dense, tender crumb.
It’s different than a regular cake, which is typically drier and fluffier. This is a distinct characteristic of this type of cake and sets it apart as a classic citrus dessert.
Is it served warm or cold?
Traditionally, Lemon Pudding Cake is served warm! The warmth enhances the flavors and textures, and allows the sauce to be at its most fluid and indulgent.
Though it’s safe to eat cooled, the true enjoyment comes from spooning a warm slice with plenty of the bubbling lemon sauce. Some enjoy adding a scoop of vanilla ice cream to their Lemon Pudding Cake for an extra touch of decadence.
How does the self-saucing effect happen?
The self-saucing effect in this Lemon Pudding Cake is a fascinating bit of baking science! The second layer is a simple mixture of sugar and flour that remains dry on top until exposed to the heat of the oven. When heated, the sugar dissolves in the hot water, creating a syrup, and the flour helps thicken it into a sauce.
This sauce then gently rises through the cake as it bakes, resulting in a moist and decadent dessert. It’s a magical process that requires no extra effort!
Conclusion: Lemon Pudding Cake
So there you have it – a classic Lemon Pudding Cake recipe that’s sure to become a family favorite. It’s a delightful balance of tart and sweet, with a wonderfully comforting texture that will transport you back to simpler times.
Don’t be afraid to give it a try! I would love to hear about your experience and see pictures of your creations. Leave a comment below, and let me know how it turned out. Happy baking!
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