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.
Hi, thanks for the recipe I love everything lemon. Can I lessen the sugar content? Thanks
Hi Lisa, I think you could lessen the sugar and it should be ok. Let me know how it goes.
Lemon Pudding Cake is a long standing family tradition in our family, now on the 3rd generation. My mother got the recipe from a TV show back in the mid 60s. The weekly guest chef made it and it looked so good she took down the recipe right then.
We all loved it and all 3 of us have made it for our families; now my daughter wants me to make it when I visit her in AZ. in fact she insists that I bring my 3 quart souffle dish to make it. “I want it just like you always make it’ In our house it is known as “the lemon thing”.
NOTE: I love this version because it is smaller. My recipe is essentially a double and requires a 2 quart dish which is what started me using the 3 quart round pan. because I did not have a 2 quart which would hold it all. If you make it in a 2 quart shallow pan, the top layer is dense and like a cake; the taller dish turns it into a souffle. Either way it is scrumptions.
My daughter’s in-laws loved it.
Mom made the chocolate one too but the lemon was our favorite.
I like that you can eat it warm or cool.
Hi Claire, thanks so much, yes it is a big favourite of my husband’s also. So glad everyone enjoyed it, have a great week.
This cake was lovely, light, and lemony! The perfect dessert for a hot summer night. I sliced up some sweet bing cherries and served along side. Will definitely make it again.
Hi Sama, thanks so much so glad you enjoyed it. Take care.
Looks yummy. Can this be baked in individual ramekins?
Hi Jean, thanks, and yes I am sure a few other readers have made it that way, just be sure to cook it less, try for 15-20 minutes. Let me know how it goes.
Yea for lemon pudding cake! We are empty nesters now so usually only 2 here for dessert. Does the extra need to be refrigerated?
Hi PJ yes leftovers should be refrigerated. I hope you enjoy it. Have a great week.
How deep is the baking pan you recommend..the metal pan I have is 1 3/4” and a Pyrex just under 2”. Would either of these work..your pan seems to be a bit deeper..thank you
Hi Dian, that should be fine. Let me know how it goes. I don’t think mine are higher than that.
Has anyone tried this using a diary free milk?
Hi Joyce, I haven’t tried it yet, but I don’t see why it wouldn’t work. Let me know if you do.
Hi Angela, I made this yesterday and it turned out great. I used all almond flour instead of reg. Flour and I substituted buttermilk instead of reg. Milk and it was delicious. Thanks for the recipe.
Is there anything I need to know if I want to make it in individual ramekins?
Hi Angela, I would bake it for less time, check at 15-20 minutes to see if it is golden. Let me know how it goes.
So delicious! I made it with 1/2 gluten free flour and 1/4 almond flour. It’s brightly lemony and creamy, like a less rich lemon bar.
Hi Naomi, thanks so much, glad you enjoyed it. Have a great weekend.
Great recipe! I topped each serving with fresh blueberries. It was light and refreshing for a pudding. I will definitely be making this again. Thank you for the recipe!
Hi Kristin, thanks so much, so glad you enjoyed it, and yes blueberries and lemon are so good together. Take care.
Made this lemon pudding cake tonight, delicious. I was surprised that there was no leavening,but it came out great.
Thanks,
From cold snowy NH
Hi Martha, thanks so much, so glad you enjoyed it. Have a wonderful Sunday.
Wondering if Anyone has use gluten-free flour?.. I’m going to give it a whirl…
Hi Linnea yes someone did use gluten free flour and said it turned out fine. Let me know how it goes.
I used gluten-free flour and this turned out Excellent! Will make again. Thanks
Hi Lisa, thanks so much so glad you enjoyed. Take care.
This cake will be added to my all time favorites!! So easy to make and it was light and refreshing
Thanks Teresa, so glad you enjoyed it. Have a great week.