Lemon Pudding Cake Recipe

Name: Lemon Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 tablespoons (43 grams) butter, room temperature; 3/4 cup (170 grams) granulated sugar, divided; 2-3 fresh lemons, zested and juiced (about 1 tablespoon zest and 1/2 cup juice); 3 large eggs, separated; 1/4 cup (30 grams) all-purpose flour; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 1 cup (235 ml) milk; 1/8 teaspoon cream of tartar; 2 quarts (about 2 liters) boiling water

Servings: persons

3 tablespoons (43 grams) butter, room temperature
3/4 cup (170 grams) granulated sugar, divided
2-3 fresh lemons, zested and juiced (about 1 tablespoon zest and 1/2 cup juice)
3 large eggs, separated
1/4 cup (30 grams) all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup (235 ml) milk
1/8 teaspoon cream of tartar
2 quarts (about 2 liters) boiling water

1
Preheat oven to 325 degrees F (160 degrees C). Grease a 9-inch round baking dish.
2
In a large bowl, beat together the butter, 1/2 cup sugar, and lemon zest until light and fluffy. Add in the egg yolks one at a time, beating between each addition. Mix in the flour, vanilla, and salt. Stir in the lemon juice and milk. The batter will be very runny. Set aside.
3
In a large mixing bowl, beat the egg whites until soft peaks form. Add in the cream of tartar and remaining 1/4 cup sugar and continue beating until stiff peaks form. Mix 1/3 of the egg whites into the cake batter until completely mixed. Fold in the remaining egg whites.
4
Transfer batter into the prepared baking dish (the cake will not rise so it is okay to fill the dish to the top, if necessary). Place the baking dish into a larger baking or roasting dish and add boiling water in the large dish until it reaches halfway up the outside of the batter-filled pan. Carefully transfer to the oven and bake for 50-60 minutes, or until the top becomes golden and the middle of the cake barely jiggles when shaken.
5
Cool the cake for 45 minutes to 1 hour before cutting or serving to allow the cake to set. Sprinkle with powdered sugar, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons (43 grams) butter, room temperature, 3/4 cup (170 grams) granulated sugar, divided, 2-3 fresh lemons, zested and juiced (about 1 tablespoon zest and 1/2 cup juice), 3 large eggs, separated, 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.

Lemon Pudding Cake

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