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.
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
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.
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.
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
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 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
Nutrition
Updated from August 18, 2018.
I tastes wonderful. I used a 9” square. It never did brown. I even let it bake a little longer. Do I keep the remaining in the fridge?
Hi Verna, thanks glad you enjoyed it. And yes keep it in the fridge, then you could reheat in the microwave.
I’m not sure what happened but mine turned out like a cake. No pudding in the middle at all
I’m so sad
Hi Angela, could be that you baked it too much.
Can you substitute vanilla extract for any lemon flavoring to make a vanilla pudding cake?
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.
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.
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.
Can I double this recipe?
Hi Rita, I have never doubled this recipe, but I think it would work. Let me know.
I did it and the cake was amazing
Thanks Isvelis, so glad you liked it.
Wondering if you could use gluten free flour…??
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.
I made this for a dinner party and everyone loved it! I was wondering if the pudding cake could be baked in individual ramekins?
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.
great recipe. and just FYI that would be “makes ITS own …” It’s is a contraction of “it is”
Hi Gina, thanks so much and thanks for the correction, I hate when that happens :).
I grew up with this but made as a pie filling. Love the texture!!!
Hi Carolyn, thanks so much, glad you enjoy it. Have a great day.
Very tasty. Should have doubled.
Will make again.
HI Cece, thanks glad you liked it. Have a great weekend.
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.
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.
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.
Hi Claire, thanks for the tips, and yes a really delicious dessert. Have a wonderful Sunday.
I also love lemon desserts and this recipe sounds lovely ! Can I use almond milk ?
Hi Susan apparently you can, just substitute one for one. Let me know how it goes.
Hi! How easy do you think it would be to make this simply vanilla or chocolate? Thnks for all the wonderful recipes! 😊
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.
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
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.
Do you think this would work in a pressure cooker? Maybe shorten the time, put it on the steam setting?
Hi Heidi I have no idea, I have never cooked with a pressure cooker. Sorry.
That’s okay! I might try it. Thanks! Definitely going to try in the oven. It looks fantastic!
Hi Heidi, well if you do let me know how it goes. Thanks hope you enjoy it from the oven. 🙂
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
Hi Patti, thanks I fixed it, well glad it turned out, maybe less sugar is better. 🙂