Lemon Pudding Cake

lemon pudding cake

I remember loving this dish from my childhood. It was a standard familiar enough to be included in the scrapbook of recipes my mom made for me and my sisters after we’d left home, but not so ever-present that I had made it for my own kids. My girls and I baked it this week as a springtime dessert that can be easily whipped up in an afternoon — and uses four eggs, an ingredient we’ve got in abundance with our hens busy laying. It turned out to be light and bright and not too sweet. In short, every bit as good as I remembered it.

Makes 9 servings


  • 4 large eggs, separated
  • 1/3 cup freshly squeezed lemon juice
  • 1 tsp. lemon zest (more for garnish)
  • 1 Tbsp. butter, melted
  • 1 cup granulated sugar
  • 1/2 cup unbleached all-purpose flour
  • 1/2 tsp. fine sea salt
  • 1 1/2 cups milk
  • Garnish with fresh mint ribbons, lemon zest and/or confectionary sugar (optional)


  1. Preheat oven to 350°F. Place 9×13 inch baking dish half filled with water into the warming oven.
  2. Beat together egg yolks, lemon juice, lemon zest and butter in a stand-up mixer.
  3. In a separate bowl, whisk together sugar, flour and salt. Pour half of dry ingredients into egg and lemon mixture. Beat well.
  4. Add 3/4 cup milk. Beat well. Then pour in rest of dry ingredients. Mix. Add rest of milk. Mix. Remove batter from mixer into medium bowl. Set aside.
  5. In a clean, cool mixer bowl, beat egg whites on high until stiff. Gently add batter back into the egg whites and stir until all is well-combined.
  6. Pour mixture into 8-inch square baking pan. Set that in the 9×13 inch baking dish from the oven.
  7. Bake for 45 minutes or until golden. Cake will be cooked through and spring back when you touch it. But pudding below will be custard-like. Scoop servings into dishes. Garnish with mint ribbons, lemon zest and/or a dusting of confectionary sugar. Enjoy straight from the oven or chill to make it easier to cut and serve.