4.5 from 86 votes
Lemon Pudding Cake
Lemon Pudding Cake is a delicate dessert with a light lemon flavor combining a fluffy cake top and a tender, slightly creamy lemon pudding beneath. It uses whipped egg whites folded into a lemony batter and is baked in a water bath to create moisture and prevent cracking. The texture is soft and airy with a bright citrus note.
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings:
6
Calories:
288 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
- 1 cup granulated sugar
- 3 tablespoon all-purpose flour
- 3 large egg separated
- ¼ cup butter unsalted, melted
- 1 tablespoon lemon zest
- ½ cup lemon juice freshly squeezed
- 1 ½ cups milk 2%
Instructions
- Prep: Preheat the oven to 350°F (180°C). Butter an 8-inch square glass baking dish, or 6 individually sized ramekins. In bowl, combine together the sugar and flour; set aside.
- Whip the whites: Place egg whites in a medium sized bowl and beat on high speed for 4 to 5 minutes or until stiff peaks form.
- Whip the yolks: Add the egg yolks to a medium size bowl and beat on medium-high speed until the yolks are thick and lightened in colour. Add the butter, lemon zest and juice; beat for 1 more minute on medium speed. Alternately beat in flour/sugar mixture and milk, making 5 additions of flour and 4 of milk.
- Finish the batter: Fold in the egg whites with a spatula. Transfer to the prepared baking dish or ramekins. Place dish in large shallow roasting pan. Add hot water to half way up side of baking dish or ramekins.
- Bake: Bake in the centre of oven for 50 to 55 minutes. If making in ramekins, bake for 35 to 40 minutes until the cakes start to lightly brown on top. Cool for 5 minutes. Top two-thirds will be cake consistency and bottom third will be pudding consistency.
- Garnish: These can be served warm or chilled. Sprinkle with powdered sugar and serve with berries.
Cup of Yum
Notes
- Monitor egg whites carefully to avoid overwhipping and collapsing; stop when stiff peaks form.
- The water bath ensures moist, fluffy texture and prevents cracking during baking.
- Watch the pudding cake near the end of baking to avoid over-browning the top.
- Store leftovers covered in the baking dish or ramekins in the fridge for up to 2 days; best enjoyed fresh.
- Not recommended for freezing due to delicate texture from whipped egg whites.
Nutrition Information
Serving
1cake
Calories
288kcal
(14%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
119mg
(40%)
Sodium
63mg
(3%)
Potassium
136mg
(3%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
470IU
(9%)
Vitamin C
9mg
(10%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 288
% Daily Value*
| Serving | 1cake | |
| Calories | 288kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 119mg | 40% |
| Sodium | 63mg | 3% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.