There’s an undeniable allure to desserts that combine contrasting textures and flavors. The Lemon Pudding Cake is a quintessential example of this culinary magic. This classic dessert features a tender, buttery cake topped with a luscious, creamy lemon custard. With every bite, you’ll experience a delightful interplay of sweet and tangy notes, creating a truly unforgettable taste sensation.
The beauty of this recipe lies in its simplicity. With just a few pantry staples and a short amount of time, you can whip up this impressive dessert. Whether you’re an experienced baker or a novice in the kitchen, the clear instructions and straightforward process make this recipe accessible to all.
Indulge in the exquisite harmony of sweet cake and tangy pudding with this classic Lemon Pudding Cake. It’s more than just a dessert; it’s an experience that will leave your taste buds craving for more.
RECIPE:
Ingredients:
For the Cake:
3 large eggs
180 grams (1 cup) granulated sugar
180 grams (10 tablespoons) unsalted butter, softened
200 grams (1 cup + 1/4 cup) all-purpose flour
50 grams (3 tablespoons) cornstarch
10 grams (2 teaspoons) baking powder
Zest of 1 lemon.
For the Lemon Pudding:
1 large egg
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
Zest of 1 lemon
250 ml (1 cup + 1/4 cup) milk
40 grams (2 tablespoons) unsalted butter
1 tablespoon fresh lemon juice.
