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Lemon Pudding Cake

This moist lemon pudding cake has been a family favorite for over 50 years. It makes a delicious lemony sauce on the bottom.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine british
Servings 9 people
Calories 2052.9 kcal

Equipment

  • 1 8-inch Square Baking Dish Essential for baking the pudding cake.
  • 1 Electric Mixer For beating egg yolks and whites to the correct consistency.
  • 1 Large Mixing Bowl For combining the main batter ingredients.
  • 1 Medium Mixing Bowl For whipping egg whites separately.
  • 1 Roasting Pan (or larger baking pan) For creating a water bath (bain-marie).

Ingredients
  

Main

  • 4 large eggs separated
  • ⅓ cup lemon juice
  • 1 tablespoon butter
  • 1 teaspoon lemon zest
  • 1 ½ cups white sugar
  • ½ cup sifted all-purpose flour
  • ½ teaspoon salt
  • 1 ½ cups milk

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
  • Beat egg yolks, lemon juice, butter, and lemon zest together in a large bowl with an electric mixer until thick and lemon colored. Dotdash Meredith Food Studios
  • Combine sugar, flour, and salt; add alternately with milk to lemon mixture, beating well after each addition. Dotdash Meredith Food Studios
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff. Dotdash Meredith Food Studios
  • Gently blend egg whites into batter on low speed with an electric mixer. Pour into prepared baking dish. Dotdash Meredith Food Studios
  • Place a pan of hot water in the preheated oven; set the baking dish into the pan; bake for 45 minutes. For best results, serve warm. Dotdash Meredith Food Studios

Notes

For optimal lemon flavor, ensure your lemon juice is freshly squeezed and the zest is finely grated, avoiding the bitter white pith. The 'pudding' layer forms as the custard separates during baking, creating a unique two-texture dessert. To achieve perfectly stiff egg whites without overmixing, ensure your bowl and beaters are impeccably clean and free of any grease. Overmixing can lead to a dry, brittle meringue. When setting the baking dish in the water bath, use hot (not boiling) water to ensure even cooking and prevent the custard from curdling or drying out. Serving this cake warm is crucial to fully appreciate its delicate texture and the rich, lemony sauce that forms at the bottom. A light dusting of powdered sugar or a fresh berry garnish can enhance its presentation.