Lemon Lavender Pudding Cake

Delight in the perfect balance of citrus and floral notes with this Lemon Lavender Pudding Cake, which offers a refreshing twist on the classic, combining a light, fluffy cake layer with a creamy, tangy pudding base.

Prep time: 15 minutes
Cook time: 50 minutes
Serves: 6

Ingredients

1 cup granulated sugar

1/4 cup unsalted butter, softened

1 tablespoon grated lemon zest

1/4 cup freshly squeezed lemon juice

1 cup milk

3 large eggs, separated

1/4 cup all-purpose flour

1/4 teaspoon salt

1 tablespoon dried culinary lavender

1/4 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 1.5-quart baking dish.

2. In a large mixing bowl, cream together the sugar and butter until light and fluffy.

3. Mix in the lemon zest and lemon juice until well combined.

4. Add the egg yolks one at a time, beating well after each addition.

5. Stir in the milk, flour, salt, dried lavender, and vanilla extract until smooth.

6. In a separate bowl, beat egg whites until stiff peaks form.

7. Gently fold the egg whites into the lemon batter, ensuring not to deflate the mixture.

8. Pour the batter into the prepared baking dish.

9. Place the dish in a larger baking pan and add hot water to the pan until it reaches halfway up the sides of the dish.

10. Bake for 45-50 minutes until the top is golden and set.

11. Remove the pudding cake from the oven and let it cool slightly before serving.

Storage

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

Reheating

Reheat in a preheated oven at 300°F (150°C) for 10-15 minutes until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.