This delicious Homemade Lemon Pudding Cake makes the perfect dessert, no need for frosting it makes its own topping. The perfect dessert for lemon lovers and it’s perfect anytime.
Lemon Pudding Cake
Lemon Pudding CakeIf you know anything about me or my husband you will know that we adore anything lemon. I am partial to Lemon Desserts and he will take lemon anyway, on fish, in salad, desserts and gelato.
I always remember my Mom making Pudding Cakes and I was always intrigued that it actually worked! And not only does it work it tastes amazing too. A creamy pudding and soft cake, can’t get much better than that!
Why is a Pudding Cake baked in a water bath?
The water bath helps to insulate the thick pudding layer and prevents it from over-cooking and becoming rubbery, and at the same time it helps the the cake rise high above the pudding.
More Lemon Desserts you may enjoy
Pudding Cake
How to make a Pudding Cake
- Cream butter and half of the sugar.
- Then add zest and egg yolks, beat well.
- Into the batter stir the flour alternately with the milk then stir in the lemon juice.
- Beat egg whites and remaining half of the sugar until stiff.
- Fold the stiff egg whites into the batter and combine well.
- Pour into a prepared 8 inch cake pan.
- Place the cake pan in a larger pan of 1 1/2 inches of hot water.
- Bake for about 25-30 minutes or until golden.
- Dust with some powdered sugar and serve warm.
So if you want to bring back some memories or start some new ones, then I think this Lemon Pudding Cake would be the perfect Dessert! Enjoy.
Lemon Pudding Cake
Ingredients
- 1 tablespoon butter (softened)
- 2/3 cup sugar (divided)
- 2 teaspoons lemon zest
- 3 eggs (separated)
- 1/4 cup flour (all purpose)
- 1 cup milk
- 1/3 cup lemon juice
Instructions
- Pre-heat oven to 350F (180C) and grease and flour an 8 inch square or round cake pan.
- In a large bowl cream the butter and half the sugar (1/3 cup), add the zest and egg yolks beat to combine. Stir in (with a wooden spoon) the flour alternately with the milk. Then stir in the lemon juice. Combine well.
- In another bowl beat the egg whites and remaining 1/3 cup sugar until stiff, then gently fold into the batter. Pour into the prepared cake pan. Place the cake pan in a larger high sided pan filled with 1 1/2 inches (4 cm) of hot water. Bake for approximately 25-30 minutes or until golden.
- Let cool to warm, dust with powdered sugar and serve. Enjoy!
PJ says
Yea for lemon pudding cake! We are empty nesters now so usually only 2 here for dessert. Does the extra need to be refrigerated?
Rosemary says
Hi PJ yes leftovers should be refrigerated. I hope you enjoy it. Have a great week.
Diane says
How deep is the baking pan you recommend..the metal pan I have is 1 3/4” and a Pyrex just under 2”. Would either of these work..your pan seems to be a bit deeper..thank you
Rosemary says
Hi Dian, that should be fine. Let me know how it goes. I don’t think mine are higher than that.
Joyce says
Has anyone tried this using a diary free milk?
Rosemary says
Hi Joyce, I haven’t tried it yet, but I don’t see why it wouldn’t work. Let me know if you do.
Paula says
Hi Angela, I made this yesterday and it turned out great. I used all almond flour instead of reg. Flour and I substituted buttermilk instead of reg. Milk and it was delicious. Thanks for the recipe.
Angela says
Is there anything I need to know if I want to make it in individual ramekins?
Rosemary says
Hi Angela, I would bake it for less time, check at 15-20 minutes to see if it is golden. Let me know how it goes.
Naomi Tsu says
So delicious! I made it with 1/2 gluten free flour and 1/4 almond flour. It’s brightly lemony and creamy, like a less rich lemon bar.
Rosemary says
Hi Naomi, thanks so much, glad you enjoyed it. Have a great weekend.
Kristin W says
Great recipe! I topped each serving with fresh blueberries. It was light and refreshing for a pudding. I will definitely be making this again. Thank you for the recipe!
Rosemary says
Hi Kristin, thanks so much, so glad you enjoyed it, and yes blueberries and lemon are so good together. Take care.
Martha says
Made this lemon pudding cake tonight, delicious. I was surprised that there was no leavening,but it came out great.
Thanks,
From cold snowy NH
Rosemary says
Hi Martha, thanks so much, so glad you enjoyed it. Have a wonderful Sunday.
Linnea says
Wondering if Anyone has use gluten-free flour?.. I’m going to give it a whirl…
Rosemary says
Hi Linnea yes someone did use gluten free flour and said it turned out fine. Let me know how it goes.
Lisa says
I used gluten-free flour and this turned out Excellent! Will make again. Thanks
Rosemary says
Hi Lisa, thanks so much so glad you enjoyed. Take care.
Teresa says
This cake will be added to my all time favorites!! So easy to make and it was light and refreshing
Rosemary says
Thanks Teresa, so glad you enjoyed it. Have a great week.