In partnership withLand O Lakes®

Lemon Pudding Cake Is One of the Easiest “Wow” Desserts You Can Make

published Apr 20, 2023
Baked Lemon Pudding Cake Recipe

While baking, the batter magically separates into a fluffy cake on top of a luscious lemon pudding. This tangy-sweet dessert is delicious warm or at any temperature.

Makes6 servings

Prep20 minutes

Cook40 minutes to 45 minutes

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Credit: Photo: Christopher Broe; Food: Martha Tinkler; Props: Margaret Ward

One of the tricks of a memorable dessert is to provide a variety of experience in every bite: hot and cold, sweet and tart, creamy and crumbly. Tangy-sweet dessert lovers will love digging into this dessert that starts with one layer but ends up with two for a wonderful contrast in textures and flavors. This lemon pudding cake is a perfect case study. Lots of lemon juice and zest flavor a luscious batter that magically separates as it bakes, leaving behind a luscious pudding topped with fluffy cake. That’s a lot of action for a very easy-to-make cake!

Credit: Photo: Christopher Broe; Food: Martha Tinkler; Props: Margaret Ward

For the tastiest pudding cake, make sure to use Land O Lakes® Butter and Land O Lakes® Eggs. Formed in 1921, Land O’Lakes is a farmer-owned cooperative made up of over 1,000 dairy farmers.

Credit: Photo: Christopher Broe; Food: Martha Tinkler; Props: Margaret Ward

A Few Tips for Making Lemon Pudding Cake

  • Beat the egg whites properly. Make sure the egg whites and sugar are beaten into stiff, glossy peaks to ensure a fluffy cake.
  • Don’t overmix the batter. When folding the beaten egg whites into the lemon and egg yolk mixture, mix just until everything is combined and then stop. Overmixing the batter will lead to a dense pudding cake.
  • Bake in a water bath. Baking the pudding cake in a water bath (this means putting the baking dish in a bigger baking dish filled with water) ensures that the cake cooks gently and evenly.
  • Serve warm. This pudding cake is best served warm, so don’t make this too far ahead. With its long bake time, though, you can pop it into the oven right before you sit down to dinner and it’ll be ready when it’s time for dessert.

Serve the lemon pudding cake simply, with a dusting of powdered sugar. Just be sure to serve the pudding cake by scooping all the way down to the bottom of the baking dish so that each serving gets its fair share of lemony cake and pudding.

Credit: Photo: Christopher Broe; Food: Martha Tinkler; Props: Margaret Ward

Baked Lemon Pudding Cake Recipe

While baking, the batter magically separates into a fluffy cake on top of a luscious lemon pudding. This tangy-sweet dessert is delicious warm or at any temperature.

Prep time 20 minutes

Cook time 40 minutes to 45 minutes

Makes 6 servings

Nutritional Info

Ingredients

  • 3

    large Land O Lakes® Eggs, separated

  • 1 cup

    granulated sugar, divided

  • 1/3 cup

    Land O Lakes® Butter, softened

  • 1 tablespoon

    freshly grated lemon zest (about 2 lemons)

  • 1/4 cup

    fresh lemon juice

  • 1/4 cup

    all-purpose flour

  • 1/8 teaspoon

    salt

  • 1 cup

    2% or whole milk

  • 1 tablespoon

    powdered sugar

Instructions

  1. Fill large roasting pan or 13x9-inch baking pan with water to 1/2-inch depth; place on rack in oven. Heat oven to 350°F.

  2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy, stiff peaks form. Set aside.

  3. Combine remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks, lemon zest and lemon juice; continue beating until well mixed. Add flour, salt and milk. Beat at low speed until well mixed. Gently fold in beaten egg whites.

  4. Pour mixture into ungreased 8-inch square baking dish or 1 1/2-quart round casserole. Place baking dish into roasting pan with water. Bake 40-45 minutes or until golden brown. Remove baking dish from water; cool 10 minutes. Sprinkle with powdered sugar.