Go Back
Lemon Pudding Cake Introduction
Isabella

Lemon Pudding Cake

Lemon Pudding Cake is a magical two-in-one dessert featuring a light, airy sponge cake layered over a silky, tangy lemon pudding base. Made from simple pantry ingredients and baked gently in a water bath, this bright and refreshing dessert is perfect for spring gatherings or anytime you crave a balanced sweet-tart treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Lemon Base
  • 4 large eggs separated, room temperature
  • ⅓ cup freshly squeezed lemon juice
  • 1 teaspoon lemon zest finely grated
  • 1 tablespoon unsalted butter softened
Sweet Batter
  • 1 ½ cups white sugar
  • ½ cup all-purpose flour sifted
  • ½ teaspoon salt
  • 1 ½ cups whole milk

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking dish. Heat water for a water bath.
  2. In a large bowl, beat egg yolks, lemon juice, lemon zest, and softened butter until pale and slightly thickened.
  3. In a separate bowl, whisk together sugar, sifted flour, and salt. Gradually add dry ingredients to the lemon mixture, alternating with milk, mixing gently until combined. The batter will be thin.
  4. In a clean bowl, beat egg whites until stiff peaks form.
  5. Gently fold the whipped egg whites into the batter using slow, upward motions. Do not overmix.
  6. Pour batter into the prepared baking dish. Place the dish inside a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides of the baking dish.
  7. Bake for about 45 minutes, until the top is lightly golden and set. The center should jiggle slightly.
  8. Remove from oven and cool for 10–15 minutes before serving. Serve warm for best texture contrast.

Notes

Use fresh lemon juice for the brightest flavor. Do not skip the water bath, as it ensures proper layer separation. Avoid overbaking—the center should have a gentle wobble. Store covered in the refrigerator for up to 3 days and reheat gently before serving. Freezing is not recommended.