Lemon Pudding Cake
This lovely, light dessert is an old favorite of mine from days past. The batter is mixed together in one bowl and the magic transformation happens in the oven—a creamy lemon pudding forms on the bottom and a light sponge cake emerges on top.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Mealdinner, lunch, tea
Taste and Texturecreamy, light, sweet, tangy
Type of Dishcake, dessert
- 1 cup sugar
- 1/8 teaspoon salt
- ¼ cup all-purpose flour
- 4 tablespoons (½ stick) butter, melted
- 1/3 cup freshly squeezed lemon juice
- Grated peel of 1 lemon
- 3 eggs, separated
- 1½ cups milk
- Heavy cream (optional)
Preheat the oven to 350 degrees. Butter a 1½-quart baking dish or an 8-inch square baking pan.
Mix ¾ cup of the sugar, the salt, and the flour together in a bowl. Add the melted butter, lemon juice, lemon peel, and egg yolks, and stir until thoroughly blended. Stir in the milk.
In a separate bowl, beat the egg whites with the remaining ¼ cup sugar until they are stiff but remain moist. Fold the beaten whites into the lemon mixture, then pour the batter into the prepared baking dish.
Set the baking dish in a larger pan at least 2 inches deep and pour enough hot water into the larger pan to come halfway up the sides of the baking dish. Bake for about 45 minutes, or until the top is lightly browned.
Serve warm or chilled, with heavy cream, if you wish.
2003 Marion Cunningham