Servings: 12 | Yield: 8” square cake
This lemon pudding cake has bright and zesty flavors of Spring. This cake is very indulging. Just a couple of bites, you’ll surely be hooked! I love the little versions of this cake, but this full cake version is as great, especially when serving a crowd. You’ll be surprised how the batter magically separates into a fluffy cake on top of a delightful lemon pudding. Before serving, dust the cake with the Confectioners’ sugar if desired and top with berries.
Moist cake on a delicate custard filling. This lemon pudding cake is one of my ultimate favorite desserts! I love to serve this warm, just out of the oven. But this cake is also excellent chilled. This cake is no doubt the perfect treat for all lemon lovers!
This cake is a refreshing cake with bold lemon flavors! It’s a no-fuss to make, incredibly delightful with soft sponge cake on top and lemon pudding beneath. This is a keeper recipe and a must-try.
Ingredients
1 tbsp butter
4 eggs, separated
1 tsp lemon zest
1 ½ c. white sugar
⅓ c. lemon juice
½ c. sifted all-purpose flour
1 ½ c. milk
½ tsp salt
How to make Lemon Pudding Cake
Step 1: Beat the egg yolks with lemon juice, lemon rind, and butter or margarine until blended, thick, and lemon colored. Add the sugar, flour, and salt, mixing well. Add them alternately with milk, mixing every after each addition.
Step 2: Next, whisk the egg whites until stiff. Into the batter, add the egg whites, beating using an electric mixer on low speed.
Step 3: Into an 8-inch square baking dish, pour the batter.
Step 4: In the oven, place a pan of hot water. Into the pan, set the baking dish, and bake the cake for about 45 minutes at 350 degrees F or 175 degrees C.
Nutrition Facts:
Per Serving: 165 calories; protein 3.7g; carbohydrates 31.1g; fat 3.3g; cholesterol 67mg; sodium 139.7mg.
Ingredients
- 1 tbsp butter
- 4 eggs, separated
- 1 tsp lemon zest
- 1 ½ c. white sugar
- ⅓ c. lemon juice
- ½ c. sifted all-purpose flour
- 1 ½ c. milk
- ½ tsp salt
Instructions
Step 1: Beat the egg yolks with lemon juice, lemon rind, and butter or margarine until blended, thick, and lemon colored. Add the sugar, flour, and salt, mixing well. Add them alternately with milk, mixing every after each addition.
Step 2: Next, whisk the egg whites until stiff. Into the batter, add the egg whites, beating using an electric mixer on low speed.
Step 3: Into an 8-inch square baking dish, pour the batter.
Step 4: In the oven, place a pan of hot water. Into the pan, set the baking dish, and bake the cake for about 45 minutes at 350 degrees F or 175 degrees C.
