Imagine a dessert so irresistibly tangy and sweet that it transforms an ordinary moment into a culinary celebration! Our Lemon Cake Top Pudding is not just a dessert; it's a slice of sunshine that will brighten your day and tantalize your palate. With its perfect balance of citrusy brightness and creamy texture, this American classic is about to become your new obsession. Get ready to embark on a mouthwatering journey that promises to elevate your dessert game and leave your guests begging for the recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup milk
- 1/4 cup fresh lemon juice
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish or a similar-sized casserole dish with butter or non-stick cooking spray to prevent sticking.
- In a mixing bowl, combine 1 cup of granulated sugar, 1/2 cup of all-purpose flour, 1/4 teaspoon of salt, and 1 teaspoon of baking powder. Whisk the dry ingredients together until they are well blended.
- In a separate bowl, whisk together 2 large eggs, 1 cup of milk, 1/4 cup of fresh lemon juice, and 1 tablespoon of lemon zest. Mix until the ingredients are fully incorporated.
- Gradually pour the wet mixture into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared baking dish, spreading it evenly. The batter will be somewhat thin, which is normal.
- Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove the dish from the oven and let it cool for about 10 minutes. The pudding will continue to set as it cools.
- Serve the Lemon Cake Top Pudding warm or at room temperature. You can enjoy it plain or with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries for added flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving, if desired.
Tips
- Zest Like a Pro: Use fresh lemon zest for the most vibrant flavor. Roll the lemon on the counter before zesting to release more oils.
- Room Temperature Matters: Ensure eggs and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Gently combine wet and dry ingredients to keep the pudding light and tender.
- Check for Doneness: A golden-brown top and a clean toothpick test are your indicators of a perfectly baked pudding.
- Serving Suggestions: Elevate your dessert with a sprinkle of powdered sugar, a dollop of whipped cream, or fresh berries.
- Make Ahead: This pudding tastes even better the next day, so it's perfect for preparing in advance.
- Storage Tip: Refrigerate leftovers in an airtight container and gently reheat before serving to maintain its delightful texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 5g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 60mg
