Lemon Almond Pudding Cake Recipe

This Lemon Almond Pudding Cake is a light and airy dessert that combines the bright flavors of lemon with the subtle nuttiness of almond. It’s a delightful pudding cake that separates into layers while baking, creating a creamy custard base and a light sponge top. Perfect for a refreshing dessert or afternoon treat.

Ingredients

• Sugar: To sweeten the cake and create the custard layer.
• All-Purpose Flour: Provides structure to the cake.
• Salt: Enhances the flavors.
• Large Eggs (Separated): Creates the layers of the cake.
• Unsalted Butter (Melted): Adds richness and moisture.
• Milk: Contributes to the creamy texture.
• Fresh Lemon Juice: Provides the bright lemon flavor.
• Finely Grated Lemon Zest: Intensifies the lemon aroma and taste.
• Almond Extract: Adds a subtle nutty flavor.
• Sliced Almonds: For topping, adds texture and visual appeal.

How to Make the Lemon Almond Pudding Cake

Step 1: Prepare the Baking Dish and Dry Ingredients

Preheat the oven to 350°F. Spray a 9-inch pie plate with nonstick spray or brush with melted butter. In a bowl, whisk together the sugar, flour, and salt.

Step 2: Combine Wet Ingredients

In another bowl, whisk together the egg yolks and melted butter. Whisk in the milk, lemon juice, almond extract, and lemon zest until combined. Stir in the dry ingredients.

Step 3: Beat Egg Whites

Beat the egg whites in an electric mixer until stiff peaks form.

Step 4: Fold Egg Whites into Batter

Gently fold the egg whites into the lemon mixture until just combined.

Step 5: Bake the Cake

Pour the batter into the prepared pie plate. Bake for 30 to 35 minutes, until set. Top with sliced almonds and serve.

How to Serve

• Dessert: Serve as a light and refreshing dessert after any meal.
• Afternoon Tea: Pair with tea or coffee for a delightful afternoon treat.
• Brunch: Offer as a sweet option during brunch.
• With Fruit: Serve with fresh berries or a fruit compote for added flavor.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Freezing

Freezing is not recommended as it may alter the texture of the cake.

Reheating

Reheating is generally not recommended, best served at room temperature or chilled.

FAQs

1. Can I use bottled lemon juice?

While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used. However, the taste may not be as bright.

2. Can I use a different type of milk?

Yes, whole milk or 2% milk can be used. The original recipe calls for skim milk, but using whole milk will add more richness.

3. Can I omit the almond extract?

Yes, if you don’t like almond extract, you can omit it. The lemon flavor will still be prominent.

4. How do I know when the cake is done?

The cake is done when a tester inserted in the center comes out clean and the top is lightly golden. The edges should also be set.

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