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Lemon Pudding Cake

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!

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

Pudding cake in a white dish with a spoon.

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. 
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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: 181kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 65mg | Potassium: 98mg | Sugar: 24g | Vitamin A: 245IU | Vitamin C: 6.1mg | Calcium: 58mg | Iron: 0.6mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Updated from August 18, 2018.

    146 Comments

      1. Hi Cathy, no it isn’t set up to change pan size, so an 8 inch cake will hold 6 cups of batter, there for you need a pan that will hold 18 cups, you could try using a 9×13 pan which holds 14-15 cups. That could work. Let me know if you try it. Take care!

    1. Well, I’m not sure what happened but mine turned into deliciously lemony scrambled eggs. So disappointed.

      1. Hi Angela, I don’t know what happened but I am sorry to say you might have done something wrong. Take a look at the video, that should help. Let me know.

    2. 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?

      1. 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!

        1. Has anyone tried doing this gluten free and if so what would be the difference flour wise like how much to use?

    3. 5 stars
      Delicious. It was a little more complicated to make than some cakes, but definitely worth every minute of it.

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