Lemon Pudding Cake 

Nothing says comfort quite like a warm and zesty Lemon Pudding Cake.

This classic dessert is a delightful blend of rich, tangy flavors and soft, fluffy textures that will captivate your senses.

With its luscious pudding base and spongy cake topping, this Lemon Pudding Cake is perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends.

Easy to make and packed with fresh lemony goodness, it’s sure to become a favorite in your recipe repertoire.

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The dessert’s simplicity and delightful blend of flavors make it a staple across various cultures, particularly in countries that celebrate citrus fruits.

The origins of Lemon Pudding Cake can be traced back to the early 1900s when similar recipes started appearing in cookbooks as economical and versatile desserts.

The pudding-cake combination became popular due to its unique texture. The same batter bakes into two distinct layers, a creamy pudding bottom and a fluffy cake top. Like this Mexican Chocoflan Impossible Cake.

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Lemon Pudding Cake 

4 large egg yolks, at room temperature

4 large egg whites, at room temperature

1 cup plus 1 tablespoon granulated sugar, divided

3/4 cup whole or 2% milk

Finely grated zest of 1/2 medium lemon

1/2 cup freshly squeezed lemon juice (from 3 medium lemons)

2 tablespoons unsalted butter, melted and cooled

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1/3 cup all-purpose flour

Topping options: powdered sugar, finely grated lemon zest, or whipped cream

Heat the oven to 325°F. Line the bottom of a roasting pan or 9×13-inch baking pan with a small kitchen towel (fold as needed so it lies completely flat).

Place 8 (6-ounce ramekins) in the roasting pan. Bring about 7 cups water to a boil in a kettle or saucepan, then turn off the heat.

Whisk 4 large egg yolks, 1 cup of the granulated sugar, 3/4 cup whole milk, the finely grated zest of 1/2 medium lemon, 1/2 cup lemon juice, 2 tablespoons melted unsalted butter, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt together in a large bowl. Whisk in 1/3 cup all-purpose flour until smooth and free of clumps.

With a hand mixer on medium speed, beat 4 large egg whites in a medium bowl until foamy.

Add the remaining 1 tablespoon granulated sugar and continue beating until soft peaks form, about 5 minutes.

Transfer half of the egg white mixture into the egg yolk mixture and gently mix together until just combined. Do the same with the remaining egg white mixture. The mixture will be smooth and fluffy.

Evening divide the batter between the ramekins, about 2/3 cup each. The ramekins will be full.

Carefully and slowly pour hot water into the pan halfway up the sides of the ramekins, making sure water doesn’t splash on to the lemon cake batter.

Carefully transfer baking dish to oven. Bake until the cake is firm to the touch in the center and a tester inserted into the middle (inserting about halfway down) comes out clean, 32 to 34 minutes.

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Remove the baking pan from the oven. Using tongs or oven mitts, carefully transfer the ramekins to a wire rack.

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Let cool for 15 minutes before serving. Serve dusted with powdered sugar and freshly grated lemon zest or topped with whipped cream if desired.

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Find A Most Delicious Homemade Whipped Cream Recipe Here 👇🏼

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