Go Back
+ servings
Lemon Pudding Cake

Lemon Pudding Cake

Holly Ford
This lemon pudding cake has a feather-light fluffy cake with moist lemony custard built in together in one pan. Steam bath makes this ultra light dessert very moist and enjoyable.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine Western
Servings 6

Ingredients
  

  • 3/4 cup sugar
  • 1/4 cup flour
  • 3/4 tsp salt
  • 3 egg yolks
  • 1 cup milk
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice
  • 3 egg whites

Instructions
 

  • Preheat the oven to 350˚F. Grease a 1-qt baking dish.
  • In a large mixing bowl, combine sugar, flour, and salt; set aside.
  • In another bowl, whisk together egg yolks, milk, lemon zest, and lemon juice. Pour the lemon mixture to the dry ingredients; mix well.
  • Beat the egg whites until a stiff peak forms. Add to the batter and fold them together. Pour the batter into a prepared baking dish.
  • Place the dish into a larger baking pan. Pour hot water into a large pan until it reaches half way up the size of the pan. Bake for 30 minutes or until the top gets golden brown.
  • Remove the dish from the pan and let cool for 5-10 minutes. Serve warm with fresh berries.

Video

Keyword easy, egg white, lemon, lemon custard, lemon pudding, lemon pudding cake, light, light lemon dessert, steam bath
Tried this recipe?Let us know how it was!