Description
This Lemon Almond Pudding Cake is a light and airy dessert with a delightful balance of tangy lemon and nutty almond flavors. Its unique texture, a cross between a cake and a pudding, makes it a perfect treat for any occasion.
Ingredients
Units
Scale
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs, separated
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 cup milk (whole milk recommended)
- 5 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon almond extract
- Sliced almonds, for topping
Instructions
- Preheat and Prep: Preheat oven to 350°F (177°C). Liberally spray a 9-inch pie plate with nonstick cooking spray or brush with melted butter.
- Combine Dry Ingredients: In a medium bowl, whisk together sugar, flour, and salt.
- Combine Wet Ingredients (Yolks): In a separate bowl, whisk together egg yolks and melted butter. Whisk in milk, lemon juice, almond extract, and lemon zest until combined. Stir in the dry ingredients until just combined.
- Beat Egg Whites: In the bowl of an electric mixer, beat egg whites until stiff peaks form.
- Fold Egg Whites: Gently fold the beaten egg whites into the lemon mixture until just combined. Do not overmix.
- Pour and Bake: Pour the batter into the prepared pie plate. Bake for 30-35 minutes, or until set and lightly golden.
- Top and Serve: Top with sliced almonds and serve warm or at room temperature.
Notes
- For a richer flavor, use whole milk instead of skim milk.
- Be gentle when folding the egg whites to maintain the airy texture.
- Ensure egg whites are beaten to stiff peaks for the cake to rise properly.
- Use fresh lemon juice and zest for the most vibrant flavor.
- This cake is best served the same day it is made.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 35g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
