Best Ever Old-Fashioned Homestyle Lemon Custard Pudding Cake (With Pictures)

Summer Baking - Summer Memories

I recently made this light, lemony, and utterly delicious custardy dessert for a summer barbecue at a friend’s house on the water.  To say it was a hit would be a huge understatement.  That night a fierce storm lit up the bay with nonstop streaks of lightning brighter than daylight, creating a show that rivaled any fireworks.  Inside the beach house, however, all was well, with plenty of tasty food and desserts to distract us from the ferocity outside.  But none of the food received praise and compliments like this lemon custard pudding cake,  a most welcome and delicious distraction from the thunder and lightning crashing all around us.

This dessert definitely conjures thoughts of summer.  I first had a version of this delightfully light and lemony cake at a barbecue one August years ago way up in a corner of Litchfield County, Connecticut.  On a winding road, the house stood across the street from an open clearing that looked down into a lush green valley below surrounded by hills all around.  As night fell on the festivities that hot, humid August evening, between the scenery, the good times, and the delicious food, it was an indelible occasion.

Serving Suggestion

As the name states, this cake it makes its own silky pudding as it bakes so it’s not exactly going to be a firm cake.  Because of its pudding consistency, I like to serve the cake individually in martini glasses garnished with fresh berries and mint straight out of the herb garden, but feel free to use whatever fresh fruit and herbs you have on hand.  

If you want to make an unforgettable, delicious dessert for any occasion any time of the year, this mouth-watering combination of lemons and custard, pudding plus cake makes any occasion a reason to celebrate.

Summer's Best Lemon Pudding Cake

Ingredients            Serves 6 - 8

4 Tablespoons (1/2 stick) butter at room temperature, plus more to grease pan

1/2 cup plus 1 Tablespoon granulated sugar

1/3 cup all-purpose flour

1/4 teaspoon salt (I used pink Himalayan as I prefer the flavor but any will do)

4 large eggs, separated

1 cup of whole milk

Finely grated zest of two large lemons

1/2 cup of strained freshly squeezed lemon juice

A square 8x8 or 9x9 pan (either one should be fine as long as it’s square) and

A large roasting-type pan large enough to accommodate the square pan with space around the sides so the sides of the pans don’t make contact.

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Preheat the oven to 325 degrees with the rack in the center position.  Grease the baking pan, and sprinkle some sugar to evenly coat the bottom and sides of the pan.  Set the pan aside.

Place the room temperature butter, 1/2 cup plus one tablespoon of sugar, flour, and salt in either a food processor bowl to process until combined and smooth or in a mixing bowl using a hand blender to cream till combined and smooth.

Once those ingredients are combined, add in the four egg yolks and lemon zest and once again mix until all is combined evenly.  Scrape down the sides of the bowl, and then slowly add in the lemon juice followed by the milk.  Process until both ingredients are incorporated and the mixture is very smooth.  Set aside.

In a separate bowl, use a clean handheld mixer to beat the egg whites until firm peaks begin to form but are not too stiff.  Then fold these egg whites gradually into the egg yolk mixture until most of the whites are blended well into the yolk mixture (there may still be small pockets of whites throughout).

Spoon using a ladle or pour the batter into the greased baking pan and place the baking pan into the roasting pan.  Pour some hot tap water into a glass and carefully pour the hot water into the roasting pan surrounding the baking pan until enough hot water comes up about halfway up the side of the baking pan.  Bake for 35 to 40 minutes.

The cake will be done when it appears slightly firm to the touch at the top (the inside will still be soft and liquidy) although the cake may not appear much darker in color as it does not brown too much.  Turn off the oven and leave the oven door open for about 5 minutes with the cake still inside in its water bath.  Carefully remove the pans from the oven and allow to cool slightly.

Serve warm garnished with a sprinkle of confectioner's sugar or with fresh berries such as blackberries or blueberries and, of course, any herbaceous and refreshing sprigs of mint from your herb garden.  The mint adds a green, herbal contrast which perfectly enhances the tangy lemony-ness of the cake.

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Rich, but unbelievably light, and bursting with the tanginess of sunny, citrusy lemons, the bright flavors of this cake are perfect for a summer - or anytime of the year- get-together.

Even if you don't have anything planned, this is the perfect light and lemony dessert for when cravings hit -- just be careful that you don't wind up eating the whole thing yourself!  No matter the season, there is no bad time to make and enjoy this irresistible treat.

Have you tried making this lemon pudding cake?  Leave a comment below and let us know how it turned out!

 

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