Fluffy Lemon Pudding Cake

lemon pudding cake
Fluffy lemon pudding cake with whipped cream. Diana Rattray
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 6 Servings
Ratings (5)

This lemon pudding cake makes a delicious, light dessert with plenty of lemon flavor. Beaten egg whites make the cake soft and fluffy.

What You'll Need

  • 2 tablespoons butter
  • 2/3 cup granulated sugar
  • 1 tablespoon grated lemon zest
  • 3 large eggs, separated
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half or whole milk
  • 1/2 cup fresh lemon juice
  • dash salt
  • 1/8 teaspoon cream of tartar

How to Make It

  1. Heat oven to 350 F.
  2. Butter an 8-inch square baking dish or 1 1/2-quart souffle dish.
  3. In a large mixing bowl, beat butter, sugar, and lemon zest together until light and creamy. Beat in egg yolks until well blended.
  4. Stir in flour; add the half-and-half or milk and lemon juice. Beat slowly until well blended.
  5. In a stainless steel or glass bowl, beat the egg whites until foamy. Add the dash of salt and cream of tartar; continue beating to soft peaks.
  1. Fold the egg whites into the batter mixture. If too stiff, the whites will be a little more difficult to fold into the thin batter.
  2. Turn lemon pudding cake batter into the prepared baking dish.
  3. Set the baking dish in a larger pan; pour boiling water into the outer pan to a depth of about 1 inch.
  4. Bake in the preheated oven for about 35 to 45 minutes, or until set and lightly browned. A clean knife inserted in the center of lemon pudding cake should come out clean when cake is done.
  5. Let the cake stand for 15 minutes before serving from pan.
  6. Serve lemon pudding cake with whipped topping or sprinkle with sifted confectioners' sugar.
  7. Lemon pudding cake serves 6.

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Nutritional Guidelines (per serving)
Calories 300
Total Fat 14 g
Saturated Fat 7 g
Unsaturated Fat 5 g
Cholesterol 175 mg
Sodium 344 mg
Carbohydrates 37 g
Dietary Fiber 2 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)