Lemon Pudding Cake
Lemon pudding cake is the perfect dessert for lemon lovers. Light, tangy, and easy to make!
Equipment
- 1 8 x 8 glass baking dish
- 1 9 x 13 pan for water bath
Ingredients
- 4 eggs, separated, room temperature
- 5 tbsp butter, melted and cooled
- 1 cup granulated sugar
- 1/4 cup flour
- 1/2 cup fresh squeezed and strained lemon juice
- 1/4 cup milk, room temperature
- Zest of 2 lemons (I highly recommend Meyer lemons if you can find them)
- Powdered sugar for dusting the top
Instructions
- Preheat oven to 350 degrees. Line 8 x 8 glass baking dish with parchment paper and lightly spray with cooking spray.
- In mixing bowl with whisk attachment, whisk the egg whites until medium peaks form. Transfer to clean bowl and set aside.
- Using the paddle attachment, beat together cooled butter, sugar and flour in same bowl you beat the egg whites in. No need to clean it out.
- Add the egg yolks one at a time and mix in. Add the lemon juice, lemon zest, and milk. Scrape sides as needed.
- Fold in the egg whites with a spatula. Batter will be a little lumpy.
- Pour batter into the prepared pan and place in a larger 9 x 13 pan with 1/4" hot water. Bake for 35-40 minutes or until top is golden brown and the middle is still slightly jiggly. Remove to wire rack to cool.
- Let the cake cool for 10-15 minutes and then dust with powdered sugar. Serve warm or chilled. Great served with berries, whipped cream or ice cream!
- Notes: * Use fresh lemon juice for the best flavor. I highly recommend using Meyer lemons if you can find them but plain lemons work as well. *Fold the egg whites in gently to keep the cake light and fluffy. *Don't overbake - the center should still jiggle slightly. *Stor covered in the fridge up to 3 days. *Reheat individual portions in the microwave. *This cake tastes even better the next day!
Tried this recipe?Let us know how it was!