Lemon Pudding Cake – a delicious recipe with butter, sugar, eggs, grated lemons, flour, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter with all but 2 tbsp sugar.
2
Beat in egg yolks and lemon peel.
3
Stir in flour, just until mixed.
4
Add milk and lemon juice.
5
Stir well.
6
In another bowl, beat egg whites with salt until soft peaks form.
7
Gradually beat in remaining 2 tbsp sugar.
8
Beat until stiff peaks form.
9
Fold egg whites gently into lemon mixture.
10
Spoon batter into buttered 8 inch baking dish.
11
Place baking dish in a larger pan of very hot water (to come halfway up the sides of the baking dish).
12
Bake in preheated 350F (180C) degree oven for 40-45 minutes or until puffed and browned on top.
13
Cover with aluminum foil half way through baking time if cake is browning too quickly.
14
To serve, cut into squares and dust with icing sugar.
15
Serve warm or cold.
458
kcal
Calories
23
g
Fat
49
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup butter, 2/3 cup sugar, 4 eggs, separated, 2 tablespoons grated lemons, rind of, and more.
Yes, Lemon Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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