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I'm Jonathan Stiers (pronounced Styers). Join me as I share my adventures in food, design, entertaining and travel. I hope you enjoy and find some inspiration!

Lemon Pudding Cake

Lemon Pudding Cake

Lemon Pudding Cake

There's just something about lemons. Just looking at them makes me happy. I think it's because they're bright and yellow like the sunshine, but what I like most is their versatility. Think about it...lemons can be used in cocktails, baked goods, crepes, pasta dishes, the list goes on. Mmm pasta...

So with summer just around the corner, I decided I wanted to bake something. Now that I think about it, I think I'll make a cocktail with the left over lemons, like a French 75! Don't fret, I'll include the recipe below!

So, back to baking. This lemon pudding cake is just what it sounds like. It was surprisingly easy to make. With just a handful of ingredients, mixed all together and baked, this dessert will have your guests thinking you spent hours in the kitchen. It's not overly lemony and almost resembles a lemon tart, minus the pastry crust. Top it off with blueberries, powdered sugar and mint leaves, and this dessert is dressed to impress!

Jonathan + Lemons
Lemons
Lemon Pudding Cake
Lemon Pudding Cake

Ingredients

Serves approximately 6-8

  • 4 eggs, whites and yolks separated
  • 1 cup sugar
  • 5 tablespoons unsalted butter, melted and cooled
  • 1/4 cup all-purpose flour
  • 1/2 cup freshly squeezed lemon juice (from about 3-4 lemons)
  • 1/4 cup whole milk
  • Finely grated zest from 1 lemon
  • Fresh blueberries, mint and powdered sugar for garnish

Directions:

  1. Pre-heat oven to 350F degrees.
  2. Grease a baking dish with a 6-cup capacity and set it aside.
  3. In the bowl of a stand mixer with the whisk attachment, beat the egg whites on medium-low speed until they turn foamy. Increase the speed to medium-high and beat until glossy peaks form, about 1-2 minutes. Gently transfer the egg whites from the bowl of your mixer into a second bowl and set aside.
  4. In the bowl of your mixer (no need to clean out), combine the sugar, butter and flour. Add the egg yolks, lemon juice, milk and lemon zest. Mix until well combined, scraping down the sides of the bowl as necessary. With a rubber spatula gently fold in the beaten egg whites, folding in about one-third at a time, until they are just incorporated. If you're unsure about folding, here's a simple overview on folding egg whites.
  5. Pour the batter into your greased baking dish and bake until the cake is set and the top is golden brown, between 30-40 minutes. Cooking time will vary based on the size of your baking dish. If desired, you can take the temperature of the pudding layer to determine doneness, which should be 172-175 degrees F.
  6. Remove from oven and allow cake to cool, slightly. Dust with powdered sugar and top with fresh blueberries and mint leaves, before serving. This cake can be enjoyed slightly warm, room temperature or chilled.

Want more lemon? Check out these recipes:
French 75 Cocktail | Pappardelle with Asparagus & Cream Sauce

All photos ©2017 Jonathan Stiers | Recipe from Floating Kitchen

Rosé Soirée

Rosé Soirée