Looking for a yummy cake with the feeling of spring? Look no further. This Lemon Surprise Cake is the perfect sweet treat. This cake is light and airy and has a bit of a surprise. The surprise is the lemon pudding that forms at the bottom of the cake. The pudding is kicked up a notch with the addition of lemon curd. The lemon curd brings a vibrant flavor that complements the milder lemon flavor of the cake. Top with whipped cream, and it is the perfect light dessert for two.
The tip to making this cake so light is whipping the egg whites. Separating the egg yolk from the egg white allows you to whip the egg whites and add them in after all other ingredients have been incorporated. By doing this, you will have a very light and airy cake, similar to a sponge cake texture. Delicious!
Lemon curd is a key ingredient in this cake. It is the ingredient that gives the cake its vibrant lemon flavor and adds to the surprise pudding texture at the bottom of the cake. You can make your own lemon curd or just use a store-bought lemon curd for this recipe. If you would like to make your own, here is a small batch recipe for a Fantastic Lemon Curd.
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Once you have your lemon curd and cake batter prepared and poured into the ramekins, place the ramekins into a baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This step is the key to creating the surprise pudding at the bottom of the cake.
Now that you know all the tricks to make your Lemon Surprise cake a success, what are you waiting for? Get to baking this cake and enjoy the compliments you get from the one you choose to share it with.
Lemon Surprise Cake (Perfect for Two)
Ingredients
- 1 Egg (Separated)
- Pinch Salt
- 2 Tsp Butter
- 2 TBSP Flour
- ¼ Cup Sugar
- 1 Lemon
- ⅓ Cup Milk
- 2 TBSP Lemon Curd
Instructions
- Preheat Oven to 350°F.
- Coat two ramekins with shortning, cooking spray, or cooking oil.
- Separate the egg into two bowls; the egg white into one bowl and the egg yolk in another bowl.
- In a third bowl, whisk together the flour and sugar.
- Add room temperature butter to the bowl with the egg yolk and blend with an electric mixer until smooth.
- Stir in the milk to the egg yolk mixture.
- Zest the lemon. Add the zest and juice from half of the lemon to the egg yolk mixture.
- Stir in the flour and sugar mixture into the egg yolk mixture. Set aside.
- Add a pinch of salt to the egg white and whisk until stiff peaks form. Fold the egg whites into the egg yolk mixture gently.
- In the prepared ramekins, Spread one tablespoon of lemon curd in the bottom of each ramekin. Pour half of the cake mixture into each ramekin.
- Place ramekins in a baking dish. Pour hot water around the ramekins until it reaches halfway up the side of the ramekins.
- Place the baking dish into the preheated oven and bake for 35 minutes or until the tops are golden broun.
- Allow cakes to cool for 10 minutes after removing them from the oven before eating. Serve with whipped topping or a dollup of lemon curd on top of the cakes.
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