Best Baked Lemon Pudding Cake Recipe
This Lemon Pudding Cake is a cozy, classic dessert with a bright citrus flavor and a soft, creamy texture. Made from a simple batter that bakes into two delicious layers, it’s an easy yet impressive treat you’ll want to make again and again.
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Ingredients
- 2 medium lemons zest + about 1/3 cup juice
- 3 large eggs separated
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1 cup milk
- 3 tablespoons flour
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch pie dish.
- Zest lemons to get about 1 tablespoon zest. Squeeze juice (about 1/3 cup).
- Beat egg whites until soft peaks form. Set aside.
- In another bowl, beat egg yolks with sugar until smooth and slightly thickened.
- Mix in lemon zest, lemon juice, milk, flour, salt, and melted butter until fully combined.
- Gently fold egg whites into the batter, keeping it light and airy.
- Pour into the pie dish.
- Place dish into a larger pan and add hot water halfway up the sides (water bath).
- Bake 45–55 minutes, until the top is lightly golden and just set.
- Cool slightly before serving. It’s especially nice served just warm, when the pudding layer is still soft and creamy.
Notes
- Don’t skip whipping the egg whites! This step is key to achieving the light cake layer on top. Take your time and whip them to soft peaks for the best texture.
- Fold gently, not aggressively. When combining the egg whites with the batter, use a light hand. Overmixing will deflate the air you just worked to create.
- Use a water bath for best results. It might seem like an extra step, but it’s what helps the pudding layer form underneath. It also ensures even, gentle baking.
- Serve it slightly warm. This is when the pudding layer is at its creamiest and most luxurious. Let it cool just enough to set, but not completely.
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