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.
This seems like the amount of ingredients wouldn’t feed 6 people. Can the recipe be doubled and if so what size pan would you use and how long would you bake it ?
Hi Beverly, yes it can be doubled, you should use a 9×13 inch pan. Hope that helps. Let me know.
Going to make this my wife Debra loves lemon she eats the like oranges also going to try it with vanilla or banana pudding
Hi Bud, thanks and wow eating a lemon like an orange! Take care!
This is also called Lemon Delicious. Never met anyone who did not love it
Hi Kathy, I like that name. Have a great weekend.
Delicious and light – not too sweet!
Hi Louise thanks so much, so glad you enjoyed it. Take care!
Next time I’ll put it in the larger pan, THEN add hot water around the edge. I placed it in the larger pan with the 1+ inch of hot water already in there, the cake pan tilted, and water started pouring into the cake pan! Hopefully it’s not ruined. Still in the oven.
Hi Susan, hope it worked out.
Can this be made in a large muffin pan so that you have individual cakes?
Hi Colleen, some readers have made them in individual tins, but I would bake them for about 15-20 minutes. Let me know how it goes. Take care.
Can this be made in a glass baking dish
Hi Claire, not really, it actually didn’t work in a glass dish.
Merveilleux gateau au citron ! Tellement léger, on croirait un nuage. Pas trop sucré, juste ce qu’il faut. Son seul défaut: il est tellement bon que tout le monde se sert une seconde fois …. Alors il faut tout de suite faire 2 gâteaux plutôt qu’un !
A huge thank for this recipe !
Hi Sandrine merci beaucoup! Glad you enjoyed it. Take care and have a great weekend.
Simply delicious and refreshing. Not too sweet. I’ll make this to serve with fresh berries this summer. Love your recipes…thank you.
Hi Jody, thanks so much and yes great idea serving with fresh berries. Take care.
For the lemon pudding cake, can you use unsweetened almond milk or oat milk in place of the regular milk?
Hi Barb, I really don’t know because I have never made it with almond or oat milk. You could try, I think it would work. Let me know if you try it. Have a great weekend.
This is amazing, so light & zesty. About to make it again for dessert this weekend. Just wondering is it possible to prep the batter mix in the morning for baking later that day?
Hi Kate, thanks so much, so glad you liked it. I don’t think I would since you beat the egg whites which helps it rise during baking. It could fall if you make it ahead of time. Take care.
Hi, I’d l love to make this, it looks like a terrific. Can I make it a day ahead and should it be kept at room temp or in the fridge?
Hi Shelley, it really should be made and served, or else the pudding will get hard and I imagine the cake will dry. It really should be served warm. Leftovers should be stored in the fridge. Hope that helps.
My favourite comfort dessert! Always turns out perfectly! I tried it with a gluten free baking mix and it also turned out well. It didn’t separate into a pudding and sponge layer but still was attractive and delicious.
Hi Gai, thanks so much, so glad you enjoyed it. Take care.
Making lemon pudding cake (again!) on a cold blustery evening in NH!
love it
Hi Martha, thanks so much, have a wonderful Sunday.
This tastes just like my mom made many years ago! Light and tasty!
Hi Lola, thanks so much, so glad you enjoyed it and it reminded you of your Mom. Happy New Year.
Do you always use fresh lemon juice?
Hi Debbie, yes I do, what were you planning on using?