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Home » Popular » Cakes & Cupcakes » Lemon Pudding Cake

Lemon Pudding Cake

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

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
  • 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 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. 

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.

Pudding cake with powdered sugar in a white pan.

Recipe Information

  • This recipe can also be made in individual ramekin dishes, 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.
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    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. 
    4.76 from 140 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 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.

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        1. 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
        2. 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
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        Hi, I'm Rosemary.

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