Lemon Pudding Cake


by: Chef Mimi

A light and luscious treat of a cake, with an almost pudding-like texture. If you like the taste of lemons, you will love this dessert!


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serves: 6

3/4 cup sugar

1/4 cup all-purpose flour

1/4 teaspoon salt

3 large eggs, separated

1 cup milk

1 tablespoon grated lemon zest

1/4 cup fresh lemon juice

Nutrition Facts
Lemon Pudding Cake

Servings Per Recipe: 6

Amount per Serving

Calories: 211

  • Total Fat: 5.6 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 105.2 mg
  • Sodium: 179.6 mg
  • Total Carbs: 34.4 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 25.6 g
  • Protein: 6.6 g

how is this calculated?

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1.  Preheat the oven to 325 degrees F, with a rack in the center. Butter a 1-to 1 1/2-quart shallow baking dish, such as a 9-inch oval gratin dish or an 8-inch square baking dish; set aside.

2.  In a bowl, combine the sugar, flour, and salt. In another bowl, beat the egg yolks, milk, lemon zest and lemon juice; pour the milk mixture over the flour mixture and stir until blended.

3.  Beat the egg whites with an electric mixer at high-high speed until they form soft peaks. Fold a little of the egg whites into the lemon mixture; gently fold in the remainder.

4.  Pour the batter into the buttered baking dish. Place the baking dish in a slightly larger roasting pan; set on the center rack of the oven. Pour in enough hot tap water to reach about halfway up the sides of the baking dish.

5.  Bake until the surface of the pudding is lightly golden, about 35 minutes. (The bottom layer will still be quite liquid.) Cool in the pan on a wire rack for about 30 minutes.

6.  Serve the cake warm or at room temperature.

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looks great! Im going to try this