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!
Be sure to watch the video!
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!
Wendy says
Can you substitute vanilla extract for any lemon flavoring to make a vanilla pudding cake?
Rosemary says
Hi Wendy, it may be tricky, I have never done it but you might be able to substitute with 1/2 tablespoon of vanilla and the remaining lemon juice liquid to milk. I can’t guarantee how it will turn out though. Let me know if you do decide to make it.
Debi Graham says
Do you think I can I use almond flour in place of the regular flour and heavy cream in place of the milk? I know erythritol can be subbed for sugar with a 1:1 ratio.
Rosemary says
Hi Debi, I really don’t know because I have never made substituted it, but I think you would have to adjust more than just the flour. Substituting cream for milk I would say no because cream has too much fat. The whole recipe would have to be adjusted. Sorry, you can try but I wouldn’t guarantee it.
Rita says
Can I double this recipe?
Rosemary says
Hi Rita, I have never doubled this recipe, but I think it would work. Let me know.
Isvelis says
I did it and the cake was amazing
Rosemary says
Thanks Isvelis, so glad you liked it.
Sue says
Wondering if you could use gluten free flour…??
Rosemary says
Hi Sue, I have never baked with gluten free flour, apparently you can but they say you should add 1 teaspoon of xanthan gum for every cup in a cake mix. Although I really can’t say if it will work or not. If you do try it let me know.
Liz Bauer says
I made this for a dinner party and everyone loved it! I was wondering if the pudding cake could be baked in individual ramekins?
Rosemary says
Hi Liz, thanks so glad everyone liked them. And yes you could make them in individual ramekins although I would only bake them for about 18-20 minutes. Let me know how it comes out.
Gina says
great recipe. and just FYI that would be “makes ITS own …” It’s is a contraction of “it is”
Rosemary says
Hi Gina, thanks so much and thanks for the correction, I hate when that happens :).
Carolyn N says
I grew up with this but made as a pie filling. Love the texture!!!
Rosemary says
Hi Carolyn, thanks so much, glad you enjoy it. Have a great day.
Christine Harrison says
Could I make this during the day and give it a quick warm up in the evening after dinner? I would like to make this for my grand kids when they come to visit but it’s kind of hard to be baking while they are here. Thank you.
Rosemary says
Hi Christine, we have always eaten it warm from the oven, but apparently you can, reheat it at about 300F, wrap the pan in foil and heat for about 10 minutes. Let me know how it goes.
CLAIRE WOOD says
This has been a standard family favorite since I was 10 years old when my mom saw it made on a local TV show. My husband and daughter (and all her friends) call it “The Lemon Thing” My recipe calls for a 2 quart pan though (so I think it is a larger recipe) and we always used a pyrex casserole type dish. The first time I made it, I realized I did not have a 2 quart pan… but I did have a 3 quart souffle dish. Guess What! If you put it in a smaller diameter but deeper dish you get a souffle!!! Deeper layer of cake on top, and a bit fluffier. No matter how you make it, it is delicious!!! SO this one if made in a 6″ diameter souffle dish would probably do the same thing.
I just toss everything but the egg whites into my blender or food processor and whip it up, then fold the batter into the whipped egg whites. Works great!
Important tip for folks who haven’t worked with whipped egg whites: Be SURE your egg whites are warm, like room temp at least. I usually set mine out at least an hour ahead. You will not get good meringue with cold egg whites.
Rosemary says
Hi Claire, thanks for the tips, and yes a really delicious dessert. Have a wonderful Sunday.
Susan says
I also love lemon desserts and this recipe sounds lovely ! Can I use almond milk ?
Rosemary says
Hi Susan apparently you can, just substitute one for one. Let me know how it goes.
Yvonne says
Hi! How easy do you think it would be to make this simply vanilla or chocolate? Thnks for all the wonderful recipes! 😊
Rosemary says
Hi Yvonne, I actually have a chocolate pudding cake on the blog, here is the link .https://anitalianinmykitchen.com/chocolate-pudding-cake/ and as far as changing it to vanilla that should be no problem. I would add extra milk instead of the lemon juice and add a teaspoon more or less to the recipe. Let me know how it turns out.
AB says
Really enjoyed this one, thanks! Mine came out good, but I’m not getting the slightly browned top (one difference I have is using a 9″ pan instead of 8″). Should I try a higher temp, or let it go longer than 30 min? It’s not a big deal since it’s pretty good already, but mine doesn’t come out as good as the photo
Rosemary says
Hi AB you may want to leave it in a bit more but not too much longer because you don’t want the pudding to dry up on the bottom. Don’t raise the heat though. Hope that helps.
Heidi says
Do you think this would work in a pressure cooker? Maybe shorten the time, put it on the steam setting?
Rosemary says
Hi Heidi I have no idea, I have never cooked with a pressure cooker. Sorry.
Heidi says
That’s okay! I might try it. Thanks! Definitely going to try in the oven. It looks fantastic!
Rosemary says
Hi Heidi, well if you do let me know how it goes. Thanks hope you enjoy it from the oven. 🙂
Patti says
I goofed but it still turned out good… I followed the recipe as it was written… then I scrolled up and read the other directions… the recipe did not say to add sugar to the beaten egg whites but when I scrolled up I saw that I should have… OH WELL… next time I will know better
Rosemary says
Hi Patti, thanks I fixed it, well glad it turned out, maybe less sugar is better. 🙂