Lemon Pudding Cake

Total Time
Prep 15 mins
Cook 45 mins

I first had this at my friend Elaine's house. It's become a big favorite with my family. It's got a great lemon taste.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. In a large bowl with electric mixer, beat butter with granulated sugar until well blended.
  3. Beat in egg yolks until blended.
  4. At low speed, blend in flour.
  5. Add milk, lemon juice and peel.
  6. Beat eggs whites until soft peaks form when beater is raised.
  7. Using a wire whisk or rubber scraper, fold egg whites into lemon mixture.
  8. Turn mixture into a shallow, 8 1/2 inch baking dish.
  9. Set dish in pan, pour boiling water into pan to depth of 1 inch.
  10. Bake 40-45 minutes, or until golden brown and knife inserted in center comes out clean.
  11. Let stand at least 15 minutes before serving.
  12. Sprinkle top lightly with confectioner's sugar.
  13. Serve warm or cold, with whipped cream if desired.


Most Helpful

Oh my, this was a great dessert! It was very easy to get together, and was done to perfection after 40 minutes in the oven. I used freshly-squeezed lemon juice and lowfat (1%) milk; it might have been richer with fullfat milk but I think using lowfat worked well. I skipped the final sprinkle of icing sugar and served squares of this, still warm, with whipped cream -- yum, yum, yum! Thanks for another permanent addition to my dessert file, Mirj!

Lennie December 12, 2002

This is a really nice light dessert but it could be a bit more lemony. Next time I'll try reducing the sugar a bit and add a bit more zest.

Jill Johnston August 05, 2009

It was okay. I'd make it again if I were in the mood for a light lemon custard because it was really easy, but I would like it to be bit more "lemony". Also, I had to cook it longer than suggested and I think it still wasn't quite done; next time, I'd add 10 minutes to the cook time. My son and husband loved it - my son even licked his bowl!

CajunHiker October 24, 2006

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