Lemon Pudding Cake
4 servings
60 minutes
Lemon cake pudding is an exquisite dessert infused with the freshness of citrus notes and the tenderness of a light texture. Its roots trace back to Russian cuisine, where the art of baking has long been celebrated for its blend of simplicity and sophistication. The lightness of whipped egg whites gives the batter airiness, while lemon zest and juice enrich it with a pleasant tang. The technique of baking in a water bath helps retain moisture, transforming this cake into a delicate pudding. Perfect as a meal's conclusion, it pairs wonderfully with a cup of tea or coffee. A dusting of powdered sugar adds an elegant final touch that makes the flavor even more harmonious.
1
First, preheat the oven to 175 degrees.
2
Mix sugar, flour, and salt, stir with a spoon (to avoid lumps), and set aside.
- Sugar: 240 g
- Wheat flour: 120 g
- Salt: 0.5 teaspoon
3
Beat the egg yolks, butter, and lemon zest. While continuing to beat, add lemon juice. Then, alternately add the flour mixture and milk gradually, mixing until smooth.
- Chicken egg: 4 pieces
- Butter: 15 g
- Lemon zest: 1 tablespoon
- Lemon juice: 80 ml
- Wheat flour: 120 g
- Milk: 360 ml
4
Whip the egg whites in a separate bowl. Gently add the whites to the batter.
- Chicken egg: 4 pieces
5
Place the dough in muffin molds, previously greased with oil.
- Butter: 15 g
6
Pour some hot water into a large flat pot (can be heated in the oven while preheating) and carefully place the molds with the dough in a water bath. Place in the oven and bake for 40-45 minutes.
7
Cool slightly, sprinkle with powdered sugar, and serve.