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Lemon Pudding Cake Recipe

Lemon Pudding Cake

A cozy, bright dessert with a fluffy cake top and a creamy lemon sauce underneath. This lemon pudding cake is simple to make and deliciously light.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup milk preferably whole milk
  • 3 large eggs separated
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh lemon juice about 2-3 lemons
  • 2 tablespoons lemon zest freshly grated

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a baking dish.
  2. In a bowl, whisk together granulated sugar, flour, and salt.
  3. In another bowl, combine the milk, egg yolks, vanilla, lemon juice, and lemon zest.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined.
  5. In a separate bowl, beat the egg whites until stiff peaks form.
  6. Gently fold the egg whites into the batter until no white streaks remain, being careful not to overmix.
Baking
  1. Pour the batter into the prepared baking dish.
  2. Place the baking dish in a larger baking pan filled with hot water, creating a water bath.
  3. Bake for about 35-40 minutes or until the top is set and lightly golden.
Serving
  1. Let the cake rest for 10-15 minutes before serving.
  2. Scoop out portions of the cake with pudding sauce underneath.
  3. Serve warm, optionally topped with whipped cream or a dusting of powdered sugar.

Notes

This dessert works well warm or chilled. For a refreshing twist, serve chilled with berries on top. Leftovers can be stored in the fridge for up to 3-4 days, covered tightly.