| Prep: 15 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 10g | 6g | 35g |
| sugars | fibre | protein | salt |
| 26g | 1g | 6g | 0.2g |
When it comes to desserts that encapsulate the freshness of the season, few can rival the Lemon Verbena Pudding Cake. Growing up in Nebraska, my summers were filled with the bright flavors of fresh herbs and citrus, and this dessert brings all those memories rushing back.
Echoes of Comfort Food
There’s something innately satisfying about pudding cakes. The way the cake layer floats atop a velvety pudding base is nothing short of magical. This Lemon Verbena Pudding Cake offers that same comfort but with a burst of invigorating lemon verbena. The chopped lemon verbena leaves lend a sophisticated, herbal note that elevates this dessert from simple to sublime.
Health Benefits
Besides its irresistible flavor, Lemon Verbena is known for its numerous health benefits. Rich in antioxidants, it can help reduce inflammation and support digestive health. Combined with fresh lemon juice, which provides a good dose of Vitamin C, this dessert isn’t just a treat for your taste buds, but also a little boost for your immune system.
The airy texture comes from the whipped egg whites that are gently folded into the batter—making each bite light and refreshing. A dusting of powdered sugar and a handful of fresh raspberries not only add to the visual appeal but also to the balanced sweetness.
This Lemon Verbena Pudding Cake is reminiscent of dishes like Lemon Butter Cake and Lemon Olive Oil Cake. It stands beautifully on its own but can also be a delightful finale to a meal featuring a light chicken or fish dish, or even a fresh garden salad.
The beauty of this recipe lies in its simplicity and the way it allows each ingredient to shine. Whether you’re a seasoned cook or a kitchen novice, you’ll find making this dessert as rewarding as eating it.
Give this Lemon Verbena Pudding Cake a try, and let it become a new favorite in your home, filling your kitchen with the aromas and tastes of summer.
What You’ll Need
- 1 cup granulated sugar
- 2 tablespoons lemon verbena leaves, chopped
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter, melted
- 1 cup fresh raspberries (for garnish)
- Powdered sugar (for garnish)
Method
Step One
Preheat your oven to 350°F (175°C). Prepare a baking dish by greasing it lightly with butter or oil. You can use an 8-inch square dish or individual ramekins.
Step Two
In a large mixing bowl, combine the granulated sugar and chopped lemon verbena leaves. Using your fingers, massage the lemon verbena into the sugar until it’s fragrant and slightly damp.
Step Three
Add the all-purpose flour and salt to the lemon verbena sugar mixture and whisk to combine.
Step Four
In a separate bowl, beat the egg yolks until they are thick and lemon-colored. Gradually add the milk, fresh lemon juice, lemon zest, and melted unsalted butter to the egg yolks, and whisk until smooth.
Step Five
Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix; it’s okay if there are a few lumps.
Step Six
In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until fully incorporated. Be careful not to deflate the egg whites.
Step Seven
Pour the batter into your prepared baking dish or evenly distribute among ramekins. Place the dish or ramekins in a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the baking dish or ramekins, creating a water bath.
Step Eight
Carefully transfer the pan to the preheated oven. Bake for 35-40 minutes, or until the top is lightly golden and the cake is set. The pudding cake should gently spring back when touched.
Step Nine
Remove from the oven and let it cool in the water bath for about 15 minutes. Then, take the baking dish or ramekins out of the water bath and let them cool completely on a wire rack.
Step Ten
To serve, garnish with fresh raspberries and a dusting of powdered sugar. Enjoy your Lemon Verbena Pudding Cake!
