Lemon-flavored pastries and cakes are always welcome treats in our kitchen. The aroma of lemon simply adds a touch of freshness to everything – and this Lemon & White Chocolate Pudding Cake is no exception. A hint of tartness meets the sweetness of white chocolate, plus the contrasting textures… it’s an absolutely fantastic dessert! There’s no other way to put it.
Lemon juice and zest are used in so many baked goods – whether it’s sweet or savory. A little acidity enhances other flavors, and a splash of lemon juice or a bit of lemon zest can make a world of difference. It’s a lot like a pinch of salt – you might think it doesn’t do much, but you’d be wrong! A small amount of salt also highlights flavors and can, for instance, make a cake taste even sweeter. Sounds weird, I know.
In this recipe, however, the lemon doesn’t play a supporting role or something like that. Here, lemons are the stars, or perhaps co-stars alongside the white chocolate. Let’s say it like that. You certainly shouldn’t overlook the white chocolate… without it, this pudding cake wouldn’t be nearly as good.
The term “pudding cake” might sound a bit odd to some. What is it? Is it a pudding/custard or a cake? Well, strictly speaking, it’s both at once. The British call this type of treat a “self-saucing pudding”. It’s essentially a pudding that creates its own sauce as it bakes.
If you’ve been baking for a while and spend time online, this might remind you of “magic cakes”. They made the rounds a few years ago and caused quite a stir on the internet. Whatever you choose to call it, the mix of textures is what makes it special.
With a pudding cake/self-saucing pudding, you pour a fairly liquid batter into a baking pan, and the result is something that turns out like a cake. More or less. It’s actually a cake where the bottom layer is reminiscent of a soft pudding, quite dense, though, while the top turns into a fluffy sponge. And the best part is, you don’t have to do anything special to create these distinct layers… it just happens naturally while baking.
By the way, this recipe is my contribution to this month’s “Bake Together – The Baking Surprise”. Andrea from Cinnamon Cookies & Apple Tart and I get together once a month to pick a theme. This month it’s all about lemons – although that probably comes as no surprise by now. We each come up with something based on the agreed-on theme and then surprise each other with the results on the last Sunday of the month. Here you go!
As already mentioned, we love using lemons in our recipes. Sometimes prominently, sometimes more subtly. But in two of our favorite lemon recipes, those yellow fruits are the absolute stars. Our No-Bake Buttermilk Lemon Cheesecake is a real highlight when it comes to lemons. It’s absolutely delicious and very refreshing. The perfect summer cake!
A bit more unique and perhaps quite unusual for some people is our Lemon Loaf Cake with Preserved Lemons. Anyone familiar with Moroccan cuisine has likely come across preserved lemons before. They are frequently used in tagine dishes, for example. But these preserved lemons are just as great for baking sweet treats.
INGREDIENTS / INGREDIENTS
(6 servings)
4 medium eggs, separated
1/3 cup (80ml) lemon juice
1 small organic lemon, zest only
0.5oz. (15g) butter, melted
3/4 cup (150g) sugar (fine)*
2.5 oz. (70g) all-purpose flour*
1/4 tsp. salt
1 1/2 cups (360ml) milk
1.8 oz. (50g) white chocolate*, chopped
some whipped cream (optional)
some lemon curd (optional)
(6 servings)
4 eggs (M), separated
80ml lemon juice
1 small organic lemon, just zest
15g butter, melted
150g sugar (fine)*
70g flour (Type 405)*
1/4 tsp salt
360ml milk
50g white chocolate*, chopped
some whipped cream (optional)
some lemon curd (optional)
DIRECTIONS / PREPARATION
1. Have a large casserole dish or roasting pan ready that can fit a 23cm pie dish* inside. You should be able to fill the casserole dish/roasting pan halfway with water and fit the pie dish with some room around it inside. The pudding cake has to be baked in a water bath.
2. Preheat the oven to 180°C (350°F). Place the casserole dish/roasting pan in the middle of the oven and fill it halfway with water. Grease the pie dish and set it aside.
3. Separate the eggs – whisk the egg whites until soft peaks form and set them aside. Add the egg yolks to a large bowl and mix them with the lemon juice, lemon zest, and melted butter. Combine sugar, flour, and salt and add it in two batches to the bowl, alternating with the milk and mix until well combined. Next, carefully fold in the egg whites, then add the chopped chocolate. Pour the mixture into the prepared pie dish.
4. Place the pie dish in the casserole dish/roasting pan with the water and bake the pudding cake for about 45 minutes. The cake should have set with a nice golden brown color on top. Take out of the oven and let cool down. Serve the pudding cake (in bowls) with some whipped cream and lemon curd (optional) and enjoy.
1. The pudding cake has to be baked in a water bath – so you need a 23cm pie dish* for the cake and a larger baking dish or roasting dish in which you can place the pie dish and fill it all over with a little water.
2. Preheat the oven to 180°C (350°F) top/bottom heat. Place the casserole dish or roasting pan on the middle shelf of the oven and fill it about halfway with water. Grease the cake tin and set aside.
3. Separate the eggs – beat the egg whites until stiff and set aside. Place the egg yolks in a large bowl and mix with lemon juice, lemon zest and melted butter. Mix the sugar, flour and salt and then add to the bowl in two portions, alternating with the milk – mix everything well. Next, carefully fold in the egg whites and then add the chopped chocolate. Pour the mixture into the prepared pie pan.
4. Place the mold in the casserole dish or roasting pan filled with water and Bake the pudding cake for about 45 minutes. The mixture should be firm and have a nice golden brown color. Remove from oven and allow to cool. Serve the cake (in bowls) with some whipped cream and lemon curd (optional).
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Here is a version of the recipe you can print easily.
Description
A great dessert all year round – this Lemon & White Chocolate Pudding Cake is easy to make and really delicious. We love this lemony treat!
4 medium eggs, separated
1/3 cup (80ml) lemon juice
1 small organic lemon, zest only
0.5oz. (15g) butter, melted
3/4 cup (150g) sugar (fine)*
2.5 oz. (70g) all-purpose flour*
1/4 tsp. salt
1 1/2 cups (360ml) milk
1.8 oz. (50g) white chocolate*, chopped
some whipped cream (optional)
some lemon curd (optional)
1. Have a large casserole dish or roasting pan ready that can fit a 23cm pie dish* inside. You should be able to fill the casserole dish/roasting pan halfway with water and fit the pie dish with some room around it inside. The pudding cake has to be baked in a water bath.
2. Preheat the oven to 180°C (350°F). Place the casserole dish/roasting pan in the middle of the oven and fill it halfway with water. Grease the pie dish and set it aside.
3. Separate the eggs – whisk the egg whites until soft peaks form and set them aside. Add the egg yolks to a large bowl and mix them with the lemon juice, lemon zest, and melted butter. Combine sugar, flour, and salt and add it in two batches to the bowl, alternating with the milk and mix until well combined. Next, carefully fold in the egg whites, then add the chopped chocolate. Pour the mixture into the prepared pie dish.
4. Place the pie dish in the casserole dish/roasting pan with the water and bake the pudding cake for about 45 minutes. The cake should have set with a nice golden brown color on top. Take out of the oven and let cool down. Serve the pudding cake (in bowls) with some whipped cream and lemon curd (optional) and enjoy.
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