🍋 Lemon Custard Pudding Cake

🍋 Lemon Custard Pudding Cake

This Lemon Custard Pudding Cake is a magical dessert that separates into two layers as it bakes — a fluffy, light cake on top and creamy lemon custard underneath. It’s zesty, fresh, and perfect for spring or any lemon lover!

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🕒 Prep Time: 15 minutes

⏳ Bake Time: 35–40 minutes

🍽️ Servings: 6

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📝 Ingredients:

• 3 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs, separated
• 1 tablespoon lemon zest (from 1 lemon)
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup fresh lemon juice
• 1 1/4 cups milk (whole or 2%)
• Powdered sugar, for dusting (optional)

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👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 1.5 to 2-quart baking dish or six ramekins. Place baking dish in a larger pan filled halfway with hot water (for a water bath).
2. In a large bowl, cream butter and sugar until fluffy. Beat in egg yolks, lemon zest, and lemon juice.
3. Stir in flour and salt, then whisk in milk until smooth.
4. In a separate bowl, beat egg whites until soft peaks form. Gently fold into lemon mixture.
5. Pour batter into prepared dish(es). Bake for 35–40 minutes, until the top is golden and set. The bottom will be custard-like.
6. Let cool slightly. Dust with powdered sugar and serve warm or chilled.

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✅ Tips:

• Don’t skip the water bath — it helps create the creamy custard layer.
• Use fresh lemon juice for the best flavor.
• Can be made a few hours ahead and served chilled or room temperature.

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🧊 Storage:

• Refrigerate leftovers in an airtight container for up to 3 days.