Lemon Pudding Cake

Layers of fluffy cake and creamy pudding make this Lemon Pudding Cake one of the best lemon desserts ever! This cake is almost like magic. As it bakes, it separates into a light, fluffy cake and creamy lemon pudding that tastes like lemon curd. This is a show stopping dessert that may be served warm or room temperature. The recipe includes just 6 simple ingredients, and may be customized with your favorite citrus!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 8 servings

Calories: 262 kcal per serving

Ingredients

4 - eggs
1 cup - granulated sugar
⅓ cup - flour
a pinch of salt
3 tablespoons - unsalted butter
¾ cup - milk
1 tbsp - lemon zest
½ cup - fresh lemon juice
whipped cream
powdered sugar
fresh raspberries

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!

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