Lemon pudding is a dense, juicy cake with a powerful lemon flavor. One of my favorite recipes for breakfast or snack. I always prepare it one day to eat it during the following days because this pudding gains consistency and flavor from one day to the next, as long as we keep it well in an airtight container. The lemon pudding is very simple to prepare and for its preparation, we need ingredients that we always have at homedo we get down to the dough?
recipe information
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- Preparation time: 15 minutes
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- cooking time: 1 hour
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- total time: 1 hour and 15 minutes
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- rations: 12
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- Category: cake shop
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- type of cuisine: international
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- Calories per serving (kcal):507
Lemon pudding ingredients for 12 people
For the lemon pudding:
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- 350 g unsalted butter at room temperature
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- 350g white sugar
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- 4 eggs M
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- 350 g of wheat flour
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- 2 teaspoons chemical yeast (Royal type)
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- Half a teaspoon of salt
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- 150 g of whole milk
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- Zest of 3 lemons
For the glaze:
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- 150g icing sugar
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- 2-4 tablespoons lemon juice
Necessary utensils
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- 25×10 cm plum cake mold
How to make lemon pudding
To prepare the Lemon pudding, we preheat the oven to 180 ºC with heat up and down. We beat 350 grams of unsalted butter at room temperature together with 350 grams of white sugar. Beat on medium speed until both ingredients are combined and the mixture is pale and fluffy.
Add 4 M eggs one by one. That is, we will not add the next one until the previous one has been fully integrated.
We sift 350 grams of wheat flour together with 2 teaspoons of chemical yeast and half a teaspoon of salt. We integrate into the mixture until there are no traces of flour. We will do this at the lowest speed that the mixer allows us.
Add 150 grams of whole milk and integrate it into the dough.
Finally, we pour the zest of 3 lemons and mix well with all the dough. We make sure that the dough is completely homogeneous by giving it one last turn with a silicone spatula and thus integrating any remaining dough that is not perfectly integrated.
Grease and line a 25×10 cm mold with parchment paper.
Pour the dough into the mold and smooth the surface. Bake for 1 hour at 180ºC with heat up and down. If halfway through cooking we see that the surface is browning too much, we can cover the pudding with aluminum foil. Remove from the oven when poking with a toothpick comes out clean.
Remove the pudding from the oven and let it cool for 15 minutes in the mold. Then we unmold, remove the parchment paper and let it cool completely on a wire rack.
When it has completely cooled down, prepare the glazedmixing 150 grams of icing sugar with 2-4 tablespoons of lemon juice and mix until we get the desired consistency to glaze our pudding.
Glaze the lemon pudding with the mixture prepared in the previous step.
We let the glaze dry completely before consuming our delicious lemon pudding.
Easy preparation summary
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- Preheat the oven to 180 ºC with heat up and down. Cream the butter and white sugar
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- Add the eggs, one by one
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- Sift together the flour, chemical yeast and salt
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- We add the milk
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- Add the lemon zest
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- Grease and line the mold
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- Bake for 1 hour at 180 ºC with heat up and down
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- Unmold the pudding after 15 minutes and let it cool completely
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- Prepare the glaze by mixing the ingredients of this
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- We glaze the pudding
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- We let the glaze dry before consuming the lemon pudding and enjoy!
