Lemon Pudding Cake

4.3
(183)

This moist lemon pudding cake has been a family favorite for over 50 years. It makes a delicious sauce on the bottom.

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15
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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
Servings:
9
Yield:
1 8-inch square cake

Ingredients

  • 4 eggs, separated

  • cup lemon juice

  • 1 tablespoon butter

  • 1 teaspoon lemon zest

  • 1 ½ cups white sugar

  • ½ cup sifted all-purpose flour

  • ½ teaspoon salt

  • 1 ½ cups milk

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.

  2. Beat egg yolks, lemon juice, butter, and lemon zest together in a large bowl with an electric mixer until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the lemon mixture, beating well after each addition.

  3. Beat egg whites in a glass, metal, or ceramic bowl until stiff. Blend egg whites into batter on low speed with an electric mixer. Pour into prepared baking dish.

  4. Place a pan of hot water in the preheated oven; set the baking dish into the pan; bake for 45 minutes. For best results, serve warm.

    close up on a single slice of lemon pudding cake topped with confectioners' sugar
    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

188 Calories
2g Fat
41g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 188
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 7%
Cholesterol 7mg 2%
Sodium 134mg 6%
Total Carbohydrate 41g 15%
Dietary Fiber 0g 1%
Protein 2g
Vitamin C 5mg 23%
Calcium 50mg 4%
Iron 0mg 2%
Potassium 81mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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