From the Cook

1/4

Lemon Pudding Cake

Flavor the Moments Verified

Flavorthemoments.com

Ingredients

Warning0 allergens identified

Lemon Pudding Cake

4 eggsseparated

1 cup granulated sugar

⅓ cup flour may substitute with gluten free flour or almond flour

½ tsp salt

3 tablespoons unsalted buttermelted and cooled slightly

¾ cup milk

1 tbsp lemon zest

½ cup fresh lemon juice

whipped creamoptional

powdered sugar

fresh raspberries

Instructions

Visit Blog

Instructions

Preheat the oven to 350 degrees. Fill a large skillet with enough water to go up the sides by 1/2" and place in the oven. Grease a 9" cake pan or pie plate and set aside.

Whisk together the egg yolks, sugar, flour and salt until combined, then whisk in the butter, milk, lemon zest and juice until incorporated.

Beat the egg whites on medium high speed until glossy and soft peaks form, about 1 minute.

Gently fold 1/3 of the egg whites into the lemon mixture until just combined. Fold in another 1/3, followed by the last 1/3. It's ok to see large fluffs of egg white.

Remove the pan of water from the oven with an oven mitt. Place the prepared pan inside the water bath, then gently pour the batter into the prepared pan and spread evenly as gently as possible.

Bake for 30-35 minutes or until set. Check for doneness after 30 minutes — the cake will wobble ever so slightly when it's done. Gently remove the pan from the water bath and place on a wire rack to cool slightly. Serve warm or allow to come to room temperature. Enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Room Temperature Ingredients for Perfect Separation 🌡️
Use room temperature eggs, milk, and butter to ensure proper emulsification and allow the batter to naturally separate into distinct cake and pudding layers during baking.
Zest Before Juicing for Maximum Flavor 🍋
Always zest your lemons before cutting and juicing them—this prevents the juice from making the zest difficult to remove and captures the most fragrant oils from the peel.
Bake in a Water Bath for Creamy Pudding Layer 💧
Place your cake pan in a larger water bath during baking to ensure gentle, even heat distribution and create that luxurious, silky pudding layer at the bottom.
Don't Skip the Sifting for Fluffy Cake 🎂
Sift the flour with salt before mixing to incorporate air and prevent lumps, which is essential for achieving the light, fluffy cake layer this dessert is known for.
Serve Slightly Warm for Optimal Texture Contrast ✨
Serve the pudding cake warm or at room temperature (not chilled) to fully appreciate the contrast between the fluffy cake and creamy pudding while the lemon flavor is most vibrant.