Home / Recipes / Popular / / Lemon Pudding Cake
ByRosemary
Jump to Recipe
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!
Table of Contents
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
- Tablespoon Italian Lemon Cake
- Lemon Tiramisu Cake
- Lemon Thumbprint Cookies
- Italian Lemon Crostata
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
Rosemary Molloy
This delicious Homemade Lemon Pudding Cake makes the perfect dessert, no need for frosting it makes it's own topping.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 181 kcal
Print Recipe Pin Recipe
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
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.
Nutrition
Calories: 181kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 65mg | Potassium: 98mg | Sugar: 24g | Vitamin A: 245IU | Vitamin C: 6.1mg | Calcium: 58mg | Iron: 0.6mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Updated from August 18, 2018.
Share
Share
Pin
Related
I want to triple the recipe however the instructions don’t triple the pan size.
Reply
Hi Cathy, no it isn’t set up to change pan size, so an 8 inch cake will hold 6 cups of batter, there for you need a pan that will hold 18 cups, you could try using a 9×13 pan which holds 14-15 cups. That could work. Let me know if you try it. Take care!
Reply
Well, I’m not sure what happened but mine turned into deliciously lemony scrambled eggs. So disappointed.
Reply
Hi Angela, I don’t know what happened but I am sorry to say you might have done something wrong. Take a look at the video, that should help. Let me know.
Reply
If I made this in ramekins, how long would you reheat it in the oven if you don’t have a microwave? Would you reheat it in a water bath?
Reply
Hi yes you could re-heat it in the oven at 350F for 5 minutes or so, it won’t come out the same way as freshly baked but it will be ok. Hope you enjoy it. Take care!
Reply
Has anyone tried doing this gluten free and if so what would be the difference flour wise like how much to use?
Delicious. It was a little more complicated to make than some cakes, but definitely worth every minute of it.Reply
Hi Sondra, thanks so much, so glad you liked it. Take care and have a great weekend!
Reply
Can I store the batter over night in order to bake the cake the next day?
Reply
Hi Michelle, unfortunately it can’t be made ahead of time as the egg whites will deflate. 🙂
Reply
The best lemon puddle ever. Plate licking.Reply
Hi Kerry, thanks so much, so glad you like it. Take care and have a wonderful Sunday!
Reply
The recipe does not show WHEN to add the lemon pudding to the pan…before or after the cake batter?
Reply
Hi Ingrid, the pudding is created while it bakes. Hope that helps. Take care.
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
