Lemon Pudding Cake
Updated March 10, 2025
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4large eggs, separated
- 1teaspoon finely grated lemon zest
- ⅓cup lemon juice
- 1tablespoon unsalted butter, melted
- 1cup sugar
- ½cup all-purpose flour
- ½teaspoon kosher salt
- 1½cups whole milk
Nutritional analysis per serving (8 servings)
204 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 0 grams dietary fiber; 28 grams sugars; 5 grams protein; 174 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.
- Step 2
In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.
- Step 3
Whip the egg whites until soft peaks form, then gently fold them into the batter.
- Step 4
Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.
- Adapted from "The Farm," by Ian Knauer (Houghton Mifflin Harcourt)
Private Notes
Comments
I've been making this since the 1960s. I think the recipe came from Fannie Farmer. I use almost twice as much zest and extra lemon juice, less sugar (3/4 cup) and plain yogurt thinned with water instead of milk. It has a slightly cheese cake-y or maybe cheese danish taste which I like very much.
Next time you bake this recipe place the pan containing the batter for the pudding cake in the water bath pan first and then fill the water bath pan with hot water from the tea kettle. Then place in the oven.
I've made a similar recipe for years, using buttermilk, but I fold in a cup of fresh raspberries to the mixture before pouring it into the baking dish. I then serve more fresh raspberries on the side. You could use any kind of berries, or even a mix. In addition to adding flavor, and a bit of texture, the pop of color from the berries is great.
And when baking, the deeper the water, the more custard, and the shallower the water, the more cake. Adjust to your preference!
So so good. I've made this several times and it never disappoints! I always use less sugar (3/4 cup) and double the lemon juice and zest, as others have suggested. Most recently, I made it with soy milk and didn't notice any difference in flavour or texture.
Any suggestions on how I can make with without lemon (not a fan)? But would love this type of cake/pudding. Would simply swapping vanilla extract work? Then adding berries on top?
Meh. Followed the recipe exactly and was underwhelmed. Not citrusy enough, no special pop. It was low effort though! If you're in the mood for a custardy dessert, you're better off with a clafoutis.