• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Popular » Cakes & Cupcakes » Lemon Pudding Cake

Lemon Pudding Cake

By: Rosemary Published: April 29, 2022 Updated on: April 3, 2023

Jump to Recipe Print Recipe

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 with a slice in a white dish.

If 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!

Table of Contents

  • Recipe Ingredients
  • Why use room temperature ingredients?
  • How to make a Pudding Cake
  • Why is a Pudding Cake baked in a water bath?
  • How to store it
  • Recipe Information
  • More Lemon Desserts you may enjoy
      • Never Miss a Recipe!
  • Lemon Pudding Cake
    • Ingredients US CustomaryMetric 1x2x3x
      • For room temperature ingredients remove from the fridge about 1 hour before using. Longer if your house is cold.
    • Instructions 
    • Notes
    • Nutrition

Recipe Ingredients

  • Butter – I use salted butter
  • Sugar – granulated or even better fine sugar
  • Lemon zest – room temperature
  • Eggs – large room temperature
  • Flour – all purpose flour
  • Milk – room temperature, best to use 2% or whole milk
  • Lemon Juice – room temperature
Lemon pudding cake baked in the black cake pan.

Why use room temperature ingredients?

Room temperature ingredients help to produce light tender baked good, in this case a cake. The ingredients will come together smoother with a lump free batter. Room temperature egg whites beat up fluffier. Using cold ingredients could deflate the stiff egg whites or solidify the butter.

How to make a Pudding Cake

In a large bowl cream the butter and half the sugar add the zest and egg yolks, beat to combine. Stir with a wooden spoon, whisk or spatula the flour alternately with the milk. Then stir in the lemon juice. Combine well.

In another bowl with an electric mixer beat the egg whites and remaining sugar until stiff peaks appear then gently fold into the batter. Pour into the prepared 8-inch cake pan or baking dish. Place the cake pan in a larger high sided pan filled with hot water. Bake until golden.

Let cool to warm, dust with powdered sugar and serve. If you wish you could serve with a dollop of whipped cream and fresh berries, such as blueberries or raspberries.

pudding cake how to make, stiff egg whites, batter in a pan and baked

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.

How to store it

Store the leftovers tightly wrapped or in an airtight container in the fridge. It will keep for up to 3 days. Re-heating can be done in the microwave. It’s best not to freeze the cake as it will deflate and won’t re-heat very well.

Pudding cake with powdered sugar in a white pan.

Recipe Information

  • This recipe can also be made in individual prepared ramekins, approximately 6. Be sure to cut down on the baking time to about 20 minutes.
  • The pudding cake is baked when the edges are set and the middle should be golden brown. It is over baked when there is no pudding on the bottom of the cake.
  • The batter for this cake cannot be made ahead of time as it will deflate, nor should the cake be frozen.

More Lemon Desserts you may enjoy

  • Tablespoon Italian Lemon Cake
  • Lemon Tiramisu Cake
  • Lemon Thumbprint Cookies
  • Italian Lemon Crostata
Pudding cake in a white dish with a spoon.
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    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.

    A slice of pudding cake in a white dish with a spoon.

    Lemon Pudding Cake

    Rosemary Molloy
    This delicious Homemade Lemon Pudding Cake makes the perfect dessert, no need for frosting it makes it's own topping. 
    4.77 from 144 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 6 servings
    Calories 181 kcal

    Ingredients
     
     

    • 1 tablespoon butter (softened)
    • 2/3 cup granulated sugar (or fine/divided) (divided)
    • 2 teaspoons lemon zest
    • 3 large eggs (room temperature) (separated)
    • 1/4 cup flour (all purpose)
    • 1 cup milk (room temperature)
    • 1/3 cup lemon juice (room temperature)

    For room temperature ingredients remove from the fridge about 1 hour before using. Longer if your house is cold.

      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!

      Notes

      Store the leftovers tightly wrapped or in an airtight container in the fridge. It will keep for up to 3 days. Re-heating can be done in the microwave.

      Nutrition

      Calories: 181kcalCarbohydrates: 29gProtein: 4gFat: 5gSaturated Fat: 2gCholesterol: 90mgSodium: 65mgPotassium: 98mgSugar: 24gVitamin A: 245IUVitamin C: 6.1mgCalcium: 58mgIron: 0.6mg
      Keyword Easy pudding cake, Lemon Pudding Cake, pudding cake
      Tried this recipe?Let us know how it was!

      Updated from August 18, 2018.

      Share

      Share
      Pin
      Email

      Subscribe Today

      Never Miss a Recipe!

      Subscribe today and receive my free e-book of recipes!

        We won't send you spam. Unsubscribe at any time.


        Cakes & Cupcakes, Christmas, Desserts, Easter, Fall/Winter, fruit, Summer

        Related

        Comments

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




          This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. BadMedisin says

          September 17, 2023 at 2:21 pm

          If I made this in ramekins, how long would you reheat it in the oven if you don’t have a microwave? Would you reheat it in a water bath?

          Reply
          • Rosemary says

            September 17, 2023 at 5:05 pm

            Hi yes you could re-heat it in the oven at 350F for 5 minutes or so, it won’t come out the same way as freshly baked but it will be ok. Hope you enjoy it. Take care!

            Reply
        2. Sondra Padgett says

          July 20, 2023 at 7:02 am

          5 stars
          Delicious. It was a little more complicated to make than some cakes, but definitely worth every minute of it.

          Reply
          • Rosemary says

            July 21, 2023 at 3:16 pm

            Hi Sondra, thanks so much, so glad you liked it. Take care and have a great weekend!

            Reply
        3. Michelle says

          April 8, 2023 at 2:33 am

          Can I store the batter over night in order to bake the cake the next day?

          Reply
          • Rosemary says

            April 8, 2023 at 7:58 am

            Hi Michelle, unfortunately it can’t be made ahead of time as the egg whites will deflate. 🙂

            Reply
        4. Kerry Murray says

          March 4, 2023 at 8:44 pm

          5 stars
          The best lemon puddle ever. Plate licking.

          Reply
          • Rosemary says

            March 5, 2023 at 4:26 pm

            Hi Kerry, thanks so much, so glad you like it. Take care and have a wonderful Sunday!

            Reply
        5. Ingrid Reichard says

          February 10, 2023 at 5:03 pm

          The recipe does not show WHEN to add the lemon pudding to the pan…before or after the cake batter?

          Reply
          • Rosemary says

            February 10, 2023 at 8:47 pm

            Hi Ingrid, the pudding is created while it bakes. Hope that helps. Take care.

            Reply
        « Older Comments

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

        Most Popular

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Pieces of fudge on parchment paper.

        Old Fashioned Chocolate Fudge

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        5 stacked lemon cookies.

        Italian Lemon Cookies

        Filter By Date

        Readers Favorite Trending Recipes

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        Homemade Potato Gnocchi

        Ingredients.

        • Beef
        • Chicken
        • Chocolate
        • Eggs
        • Fish & Seafood
        • Pasta
        • Pork

        Course.

        • Appetizers & Snacks
        • Breakfast / Brunch
        • Drinks
        • Lunch
        • Main Dish

        Browse.

        • About Me – Rosemary Molloy
        • Contact
        • Disclosure/Privacy
        • Recipe Index
        Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
        Design by Pixel Me Designs