Lemon Pudding Cake Recipe

Introduction

Lemon Pudding Cake is a delightful dessert that perfectly balances tart lemon flavor with a light, airy texture. This classic treat features a delicate cake layer on top with a soft, creamy pudding beneath, making it both comforting and refreshing.

Ingredients

• 4 large eggs, separated
• 1 teaspoon finely grated lemon zest
• 1/3 cup lemon juice
• 1 tablespoon unsalted butter, melted
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/2 cups whole milk

Instructions

1. Step 1: Place a large roasting pan on a rack in the center of the oven and fill it halfway with water. With the pan inside, preheat the oven to 350 degrees Fahrenheit. Butter an 8-inch square or round baking dish.
2. Step 2: In a large bowl, whisk together the egg yolks, lemon zest, lemon juice, and melted butter until combined. In a separate bowl, stir together the sugar, flour, and salt.
3. Step 3: Gradually whisk half of the flour mixture into the egg yolk mixture, followed by half the milk. Repeat with the remaining flour mixture and milk, whisking until smooth.
4. Step 4: Whip the egg whites in a clean bowl until soft peaks form. Gently fold the whipped egg whites into the batter, being careful not to deflate them.
5. Step 5: Pour the batter into the buttered baking dish. Place the dish inside the roasting pan filled with water, then carefully transfer to the preheated oven. Bake until the cake is set and lightly golden, about 45 minutes.

Tips & Variations

• Use fresh lemons for the zest and juice to maximize bright citrus flavor.
• For a more intense lemon taste, add a teaspoon of lemon extract along with the zest and juice.
• Serve warm or chilled, topped with a dusting of powdered sugar or fresh berries.
• If you prefer a gluten-free version, substitute the flour with a gluten-free all-purpose blend and adjust baking time if needed.

Storage

Store leftover lemon pudding cake covered in the refrigerator for up to 3 days. To reheat, warm individual portions gently in the microwave for 15–20 seconds, or serve chilled for a refreshing dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance and store it covered in the refrigerator. It tastes great warm or cold, so just reheat or serve chilled as preferred.

What if I don’t have a roasting pan for the water bath?

You can use any oven-safe deep baking dish or pan large enough to hold the cake dish with water around it. The water bath helps the cake cook gently and evenly, preventing cracks.

Lemon Pudding Cake Recipe

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★★★★★

4.9 from 124 reviews

This Lemon Pudding Cake is a delightful dessert featuring a light, airy cake layer atop a smooth lemon custard base. Baked in a water bath to achieve a delicate texture, it combines fresh lemon zest and juice with creamy milk and eggs for a perfect balance of tartness and sweetness. It’s ideal for a refreshing finish to any meal or a special treat during lemon season.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Egg Mixture

• 4 large eggs, separated
• 1 teaspoon finely grated lemon zest
• 1/3 cup lemon juice
• 1 tablespoon unsalted butter, melted

Dry Ingredients

• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt

Wet Ingredients

• 1 1/2 cups whole milk

Instructions

1. Prepare the water bath and oven: Place a large roasting pan on a rack in the center of the oven and fill it halfway with water. With the pan inside, preheat the oven to 350°F (175°C). Butter an 8-inch square or round baking dish thoroughly to prevent sticking.
2. Mix egg yolks and citrus flavors: In a large bowl, whisk together the egg yolks, lemon zest, lemon juice, and melted butter until smooth and well combined, infusing the mixture with bright lemon flavor.
3. Combine dry ingredients and build batter: In a separate bowl, stir together the sugar, flour, and kosher salt. Gradually whisk half of this dry ingredient mixture into the egg yolk mixture, followed by half the milk. Then whisk in the remaining flour mixture and finally the rest of the milk, ensuring a smooth, lump-free batter.
4. Whip egg whites: Using a clean bowl, whip the egg whites until soft peaks form. This step is essential to create the light and airy texture characteristic of pudding cake.
5. Fold egg whites carefully: Gently fold the whipped egg whites into the batter, being careful not to deflate the mixture to maintain its fluffiness.
6. Assemble and bake in water bath: Pour the batter into the buttered baking dish. Place the dish carefully into the roasting pan filled with water inside the oven. Bake for about 45 minutes, or until the cake is set and the top is lightly golden, ensuring the custard beneath remains soft.

Notes

• Use fresh lemons for the best flavor and avoid pre-packaged lemon juice if possible.
• Be gentle when folding in the egg whites to keep the batter light and airy.
• Ensure the water in the roasting pan stays at a steady level during baking to provide consistent steam and prevent cracking of the custard.
• Allow the pudding cake to cool slightly before serving; it can be enjoyed warm or at room temperature.
• For a zestier kick, sprinkle extra lemon zest on top before serving.

Keywords: Lemon pudding cake, lemon dessert, baked lemon pudding, water bath dessert, light lemon cake, citrus pudding