Creamy Baked Lemon Pudding Cake
Creamy Baked Lemon Pudding Cake is a classic American dessert that combines the flavors of tangy lemon and creamy pudding in a moist cake-like texture.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 1 cup All-purpose flour
- 1.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 4 tablespoon Unsalted butter
- 2 tablespoon Lemon zest
- 0.5 cup Lemon juice
- 1.5 cup Milk
- 3 large Eggs
- 1 teaspoon Vanilla extract
- as needed for dusting Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) square baking dish.
- In a mixing bowl, whisk together the flour, sugar, and salt.
- In a small saucepan, melt the butter over low heat. Remove from heat and stir in the lemon zest, lemon juice, milk, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared baking dish.
- Place the baking dish in a larger baking pan or roasting pan. Carefully pour hot water into the larger pan, creating a water bath around the baking dish.
- Bake for 40-45 minutes, or until the top is golden brown and the center is set.
- Remove the baking dish from the water bath and let it cool for 30 minutes.
- Dust with powdered sugar before serving.
- Serve warm or chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 38g13%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.