Description
A delightful dessert that combines a light sponge layer with a creamy lemon pudding underneath, perfect for lemon lovers.
Ingredients
Scale
- 3 large eggs, separated
- 1 cup granulated sugar
- ¼ cup unsalted butter, melted
- ½ cup all-purpose flour
- ¼ tsp salt
- 1 cup whole milk
- ½ cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- Powdered sugar, for dusting
Instructions
- Preheat oven to 175°C (350°F) and grease a medium baking dish or individual ramekins.
- In a large bowl, whisk egg yolks and sugar until pale and fluffy. Add melted butter, flour, and salt, mixing until combined.
- Slowly whisk in milk, lemon juice, and lemon zest until smooth.
- In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the lemon batter.
- Pour batter into the prepared dish (or ramekins) and place inside a larger baking pan filled halfway with hot water.
- Bake for 35–40 minutes (25–30 minutes for ramekins) until the top is golden and set.
- Let cool slightly, then dust with powdered sugar before serving.
Notes
- The cake will have a light sponge layer on top and a creamy lemon pudding underneath.
- For best results, use fresh lemon juice and zest.
- Adjust baking time based on the size of the baking dish used.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg