If you're looking for a dessert that brings together the bright, zesty flavors of lemon with the soothing aroma of lavender, this Lemon Lavender Pudding Cake is perfect for you. It's a delightful balance of sweet and tart, with a uniquely floral twist that makes it stand out.
Granulated sugar adds sweetness and helps create the cake's tender texture. Unsalted butter brings richness and moisture to the cake. Lemon zest and lemon juice provide the bright, tangy flavor that defines this dessert.
Milk is the liquid base that makes the pudding layer smooth and creamy. Eggs are essential for structure; the yolks add richness while the beaten whites create a light and airy texture. All-purpose flour gives just enough structure to hold everything together, while salt enhances all the flavors.
Dried culinary lavender adds a subtle floral note that pairs beautifully with the lemon. Finally, a touch of vanilla extract rounds out the flavors, bringing everything together harmoniously.
This lemon lavender pudding cake is heavenly when served slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream. To complement the flavors, try adding a few fresh berries on the side. The tartness of raspberries or the sweetness of strawberries works beautifully with the lemon and lavender.
Start by preheating your oven to 350°F (175°C) and greasing a 1.5-quart baking dish. This will ensure the pudding cake doesn't stick. In a large mixing bowl, cream together the sugar and butter until the mixture is light and fluffy. This should take about 3-5 minutes and is crucial for a smooth texture.
Next, mix in the lemon zest and lemon juice until well combined. The acid from the juice will start to react with the butter and sugar, adding flavor right from the start. Then, add the egg yolks one at a time, beating well after each addition to ensure they are fully incorporated.
Stir in the milk, flour, salt, dried lavender, and vanilla extract until the batter is smooth. Be careful not to overmix; you just want everything combined. In a separate bowl, beat the egg whites until stiff peaks form. This step is key for the light texture of the final dish.
Gently fold the egg whites into the lemon batter, being careful not to deflate the mixture. This will create the airy texture that makes the pudding cake so special. Pour the batter into the prepared baking dish.
To create a water bath, 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. This helps the cake cook evenly and prevents the edges from drying out. Bake for 45-50 minutes, until the top is golden and set.
Once baked, remove the pudding cake from the oven and let it cool slightly before serving. This allows the flavors to meld and the texture to set just right.
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