Lemon Pudding Cake

Lemon Pudding Cake

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  • Prep Time


  • Total Time


  • Servings



  • 2-3

    large lemons

  • 1

    cup sugar

  • ¼

    cup flour

  • tsp salt

  • 4

    T unsalted butter

  • 3

    eggs, separated

  • 1.25

    cups milk

  • ¼

    tsp cream of tartar

  • whipped cream (for serving)


1. Mix the Batter. Position the rack in the middle of the oven and preheat to 350. Have ready an 8" square baking dish and a 9"x13" baking pan. Grate 2 tsp zest from the lemons and squeeze 1/3 cup juice. In a large bowl, whisk together 3/4 cup of the sugar, the flour and the salt. Add the melted butter, lemon juice, lemon zest, and egg yolks and continue whisking until smooth. Whisk in the milk. 2. Beat the egg whites. In a large bowl, using an electric mixer on medium-high, beat the egg whites until foamy. Slowly ad the remaining 1/4 cup sugar and beat until the whites hold stiff, shiny peaks about 1 minute. Be careful not to overwhip the egg whites. Using a rubber spatula, fold one-third of the egg whites into the reserved batter to lighten it. Fold in the remaining egg whites just until no white streaks remain. Pour the batter into the 8" baking dish. 3. Bake the cake. Place the filled baking dish into the larger pan and pour hot water into the pan to reach halfway up the sides of the dish. Bake until the top of the cake is evenly light brown and firm, about 40 minutes. There may be several small cracks on top. remove the baking dish from the water bath and place on a wire rack to cool. Serve warm, at room temperature, or cold. Scoop out each serving with a large spoon and accompany with whipped cream if desired.


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