Lemon Pudding Cake

  • Currently 2.9/5 Stars.
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Rated 2.9/5 stars (20 votes cast)


plates Serves 6



A light dessert that is transformed in the oven, creating a creamy lemon pudding covered with a light sponge cake.

Ingredients

  • 1 cup sugar
  • 1/8 teaspoon salt
  • ¼ cup flour
  • ¼ cup butter, melted
  • 1/3 cup freshly squeezed lemon juice
  • 1 grated lemon, zest of
  • 3 eggs, separated
  • 1 ½ cups milk

Timing

Preparation time
20 minutes

Waiting time
45 minutes

Total time
65 minutes

Preparation

  • Preheat oven to 350 degrees.
  • Butter 8" square pan or baking dish.
  • In mixing bowl, combine ¾ c of the sugar, salt and flour and stir them together.
  • Add melted butter, lemon juice and zest and egg yolks.
  • Stir until thoroughly blended.
  • Stir in milk.
  • In separate bowl, beat the egg whites with remaining ¼ c sugar until stiff, but moist.
  • Fold beaten whites into lemon mixture, then pour batter into prepared baking dish.
  • Set the cake pan into a larger pan and pour hot water into larger pan to come halfway up the sides of the cake pan.
  • Bake for 45 minutes until top is lightly browned.
  • Serve warm or chilled, with whipped cream, if desired.