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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


  • 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


  • 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.


Keyword easy, egg white, lemon, lemon custard, lemon pudding, lemon pudding cake, light, light lemon dessert, steam bath
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