Light Lemon Pudding Cake

    1 hour

    This is a very light cake with a pudding-like consistency. It makes a great summer dessert when warm from the oven and served with ice cream.

    33 people made this

    Serves: 8 

    • 3/4 cup (185g) white sugar
    • 1 pinch salt
    • 3 tablespoons butter, melted
    • 1/4 cup (65g) sifted plain flour
    • 1 teaspoon grated lemon zest
    • 1/4 cup (65ml) lemon juice
    • 1 1/2 cups (375ml) milk
    • 3 egg yolks
    • 3 egg whites

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease and flour a 20cm square pan.
    2. In a large bowl combine sugar, salt and melted butter. Beat in the flour. Stir in the lemon zest and lemon juice. Combine milk and egg yolks and add to lemon mixture.
    3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
    4. Set cake pan in a water bath. Bake in the preheated oven for 40 minutes or until top is lightly browned. Serve warm or cold.

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    Reviews in English (30)


    The only way the pudding could be bland tasting is if you use bottled lemon juice. I used fresh squeezed lemon juice and also used cream not milk. (Once in awhile you just have to give flavor to a recipe over skimping on fat.) This recipe was not the best lemon pudding recipe I've had but it was darn good.  -  08 Mar 2006  (Review from Allrecipes USA and Canada)


    I made this for my husband's birthday tonight. I followed the recipe exactly. We ate it fresh out of the oven, and between two adults and two toddlers, it was gone within ten minutes. The cake layer is light and airy, the pudding layer is creamy and lemony, and the whole thing was just delicious. Thanks for a great recipe!  -  14 Dec 2008  (Review from Allrecipes USA and Canada)


    Fantastic pudding cake! The cake was really light and airy, and the pudding was tart and sweet. I followed the recipe exactly and it turned out delicious. Definitely a keeper!  -  07 Feb 2010  (Review from Allrecipes USA and Canada)