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Lemon Pudding Cake

Lemon Pudding Cake


Units Scale
  • 3 eggs, divided
  • 1 c. sugar, divided
  • 1/3 c. unsalted butted, softened
  • 1/4 c.fresh lemon juice
  • 1 tbsp. lemon zest
  • 1/4 c. flour
  • 1/8 tsp. salt
  • 1 c. milk room temperature
  • powdered sugar, garnish


  1. Preheat oven to 350 Degrees
  2. In a a large bowl, cream together the butter and sugar. Add the egg yolks, lemon juice, and lemon zest. Beat until well combined. Add the flour, salt, and milk until well blended. Set aside.
  3. In a separate bowl, beat the egg whites while slowly pouring in 1/4 cup of white sugar until stiff peaks form. Gently fold the egg white into the egg yolk mixture until there no streaks and everything is well folded.
  4. Pour cake mixture into an ungreased 1 1/2 quart casserole dish. Place that dish in a large 9X13 rectangle dish and fill about 1/2 inch deep with boiling water. Bake for 40-45 minutes or until golden brown. Remove dish from water and cool for 10 minutes. Sprinkle with powdered sugar and serve.