This recipe makes a delectable pudding-like cake with a tangy lemony flavor everyone will love.

Mare

Recipe Summary

Servings:
10
Yield:
1 -2 quart cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs.

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  • In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar.

  • Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.

  • In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.

  • Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.

Nutrition Facts

293 calories; protein 4.3g 9% DV; carbohydrates 49g 16% DV; fat 9.7g 15% DV; cholesterol 95.6mg 32% DV; sodium 92.3mg 4% DV. Full Nutrition

Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/28/2006
A quick and easy and delicious cake for those of us who are crazy about lemon. This was a little sweet for our taste, so on our second attempt we cut the total sugar by half a cup, which gave us more of the tart, lemony tang we were looking for. Delicious! Read More
(111)

Most helpful critical review

Rating: 3 stars
06/17/2012
It tasted great but had a really weird texture. The cake part was light and foamy (it made angel food cake feel dense) and the pudding part was unusual. I've forgotten what I thought would be better in place of the pudding but I remember thinking the textures did not go well together. (I think the pudding needed a denser cake). Read More
(4)
96 Ratings
  • 5 star values: 53
  • 4 star values: 23
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
05/28/2006
A quick and easy and delicious cake for those of us who are crazy about lemon. This was a little sweet for our taste, so on our second attempt we cut the total sugar by half a cup, which gave us more of the tart, lemony tang we were looking for. Delicious! Read More
(111)
Rating: 5 stars
05/27/2006
this is a great recipe! it's easy and delicious!! however, i find that it's a still a tad too sweet even though i have reduced the sugar amount to 1 1/2 cups. and also, i find that the top browns kinda fast so i suggest that the pan to be covered loosely with a foil while baking. Read More
(99)
Rating: 5 stars
12/02/2005
This recipe is absolutely divine!. I have made it 14 times now for my ladies who visit on Thursdays and they simply rave. What a delight and thanks to the cook who submitted it for my enjoyment! Mrs. Evelyn Parideis Read More
(81)
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Rating: 5 stars
01/03/2009
This is one of the better pudding cakes in Allrecipes! However, I did cut the sugar down 1/2 cup and might even try another 1/2 cup next time I make it. I prefer more of the lemon tartness to the sweet sweet lemon that this is. But, it is still one great recipe! Be sure and cover it with foil after you see it is golden brown; it will get too dark if you don't. Thanks to 'Mare' for submitting it. Read More
(29)
Rating: 5 stars
07/18/2008
this was very interesting to make! even though i didn't have the right pan, i used a glass bowl, the recipe came out great! i followed the recipe to the mark and didn't think it was too sweet. however, i do really really really recommend covering the top loosely in foil as it browns too quickly. i made this for my cousin and husband who love lemon and they thought it was wonderful! Read More
(23)
Rating: 5 stars
01/20/2008
Very good! I used 5 inch ramekins and they turned out beautifully. They weren't sweet enough but after sprinkling the confectioner's sugar it was delicious. I also made some mini tart pastry shells but it didn't taste nearly as good with the pastry. Read More
(20)
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Rating: 4 stars
08/19/2008
Waaay too SWEET! I like my lemon desserts TANGY! What I did: Used only 1.5 cups sugar (orig. 2cups) Used 3.5 TBS lemon juice (orig. 2 TBS) No zest (orig. 1 1/2 TBS) No powdered sugar (orig. 1/4 cup) Result: Too sweet. No lemon tang What I'd do next time: Use only 1 cup sugar (orig. 2 cups) 6+ TBS lemon juice (orig. 2 TBS) Use only 1 1/4 cup milk (depending on how much extra lemon juice added) (orig. 1 1/2 cups) I personally don't like zest (diminishes lemon tang/too bitter) but the cake part ,imo, was in need of something. So you just might want to maybe sprinkle some zest over top of cake just before baking. Read More
(19)
Rating: 5 stars
01/20/2008
my mom just made this and followed the recipe exactly. It was probably the best cake that i have ever had! I loved the pudding at the bottom. It was not too tangy it was the perfect amount of sweet. I loved how light and fluffy it was. Even my little sisters who are very picky eaters loved it. Read More
(13)
Rating: 5 stars
04/30/2006
How about 6 stars?! This recipe is really good it's amazing how the cake forms on top of the pudding. I don't know what "lemon zest" is so I just added more lemon juice and it was great! Read More
(10)
Rating: 3 stars
06/17/2012
It tasted great but had a really weird texture. The cake part was light and foamy (it made angel food cake feel dense) and the pudding part was unusual. I've forgotten what I thought would be better in place of the pudding but I remember thinking the textures did not go well together. (I think the pudding needed a denser cake). Read More
(4)