Are you craving a deliciously moist and flavorful cake that's surprisingly easy to make? Then look no further! This lemon pudding pound cake recipe from scratch is the perfect answer. It combines the comforting texture of a classic pound cake with the bright, zesty tang of lemon and the creamy richness of homemade pudding. This recipe is ideal for those seeking quick dinner ideas or simply a delightful homemade dessert, perfect for any occasion, from a casual weeknight treat to a special celebration. Get ready to impress your family and friends with this incredibly simple yet elegant dessert.
Ingredients:
For the Lemon Pudding:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks
- 1/4 cup lemon juice (freshly squeezed is best!)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter, cut into small pieces
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Instructions:
Making the Lemon Pudding:
- In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt.
- In a separate bowl, whisk the egg yolks. Slowly temper the egg yolks by whisking in a few tablespoons of the hot milk mixture. This prevents the eggs from scrambling.
- Pour the tempered egg yolks back into the saucepan. Cook over medium heat, whisking constantly, until the pudding thickens and comes to a simmer (about 5-7 minutes).
- Remove from heat and stir in the lemon juice, lemon zest, and butter until the butter is melted and the pudding is smooth.
- Pour the pudding into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled.
Baking the Pound Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a tender crumb!
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the chilled lemon pudding.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Tips for the Best Lemon Pudding Pound Cake:
- Room temperature ingredients: Make sure your butter and eggs are at room temperature for optimal creaming.
- Don't overmix: Overmixing the batter will develop the gluten in the flour, resulting in a tough cake.
- Fresh lemon juice: Using freshly squeezed lemon juice makes a world of difference in flavor.
- Cooling completely: Allow the cake to cool completely before slicing and serving to prevent it from crumbling.
Variations:
- Blueberry Lemon Pudding Cake: Fold in 1 cup of fresh or frozen blueberries along with the lemon pudding.
- Glazed Lemon Pound Cake: Drizzle a simple lemon glaze (powdered sugar and lemon juice) over the cooled cake.
- Raspberry Lemon Swirl: Create a raspberry swirl by incorporating a layer of raspberry jam into the batter before baking.
Nutritional Information (per slice, approximate):
- Calories: Approximately 400-450
- Fat: 20-25g
- Protein: 4-5g
- Carbohydrates: 50-60g
- Sugar: 30-35g
This delicious lemon pudding pound cake is a perfect example of how easy it can be to create amazing, healthy meals and delicious dishes from scratch. Enjoy this simple yet impressive dessert! It's sure to become a new favorite among your easy recipes.