By Chef Luna
There is something truly “magic” about this dessert (lemon pudding cake). You mix a single batter, slide it into the oven, and 45 minutes later, you pull out a golden masterpiece that has separated into two distinct, incredible layers: a light-as-air lemon sponge on top and a warm, zesty lemon custard on the bottom.
In my 40 years of professional cooking, I’ve made thousands of soufflés and tarts, but this Lemon Baked Pudding (often called Lemon Delicious in the UK or lemon pudding cake in the South) remains my favorite way to end a meal. It’s light enough to follow a heavy dinner but rich enough to feel like a treat. Plus, it uses ingredients you likely have in your kitchen right now.
Table of Contents
Let me show you how to get that perfect separation every single time.
Why You’ll Love This Recipe (Lemon Pudding Cake)
The “Magic” Texture: It’s a science experiment you can eat. The air bubbles in the egg whites make the sponge rise, while the yolk-heavy liquid sinks to create the sauce.
Pantry Friendly: No fancy liqueurs or impossible-to-find extracts. Just lemons, eggs, sugar, milk, and flour.
Customizable: You can easily swap the lemon for lime or orange for a different citrus twist.
Crowd Pleaser: It hits every note sweet, tart, creamy, and fluffy.
Ingredients Needed
Unsalted Butter (softened): 4 tablespoons (60g). Room temperature is crucial for creamy aeration.
Granulated Sugar: 1 cup (200g), divided. We will use part for the yolks and part to stabilize the whites.
Eggs (Large): 3, separated. Chef’s Note: Separate them while cold, but let them come to room temperature before whipping for maximum volume.
Lemon Zest: 2 teaspoons (approx. 2 lemons). Zest before you juice!
Fresh Lemon Juice: ⅓ cup (80ml). Fresh is non-negotiable here; bottled juice lacks the floral notes we need.
All-Purpose Flour: ⅓ cup (40g).
Whole Milk: 1 cup (240ml), lukewarm.
Salt: ¼ teaspoon.
Powdered Sugar: For dusting.
How to Make lemon pudding cake
Prep the Oven & Dish: Preheat your oven to 350°F (175°C). Lightly butter a 1.5-quart baking dish or 4-6 individual ramekins.
Cream the Base: In a large bowl, beat the softened butter with ¾ cup of the sugar and lemon zest until pale and fluffy (about 3 minutes). This releases the lemon oils into the fat, intensifying the flavor.
Add Yolks & Liquids: Beat in the egg yolks one at a time. Mix in the flour and salt. Gradually whisk in the lemon juice and milk. Don’t panic! The batter will look curdled and very thin. This is exactly what we want.
Whip the Whites: In a separate, spotlessly clean bowl, whip the egg whites until foamy. Gradually rain in the remaining ¼ cup sugar and whip until stiff peaks form.
The “Fold & Float”: This is the secret step. Gently fold 1/3 of the whites into the yellow batter to lighten it. Then, fold in the remaining whites very gently. You want to leave streaks of white foam. Do not overmix, or you will lose your sponge layer.
The Water Bath (Bain-Marie): Pour the batter into your prepared dish. Place that dish inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of your pudding dish. This ensures the custard cooks gently without curdling.
Bake: Bake for 35-45 minutes. The top should be golden brown and spring back when lightly touched, but the center should still have a slight “jiggle” underneath.
Serve: Remove from the water bath immediately (carefully!). Dust with powdered sugar and serve warm.
Expert Tips for Success
The Temperature Rule: Ensure your milk and eggs are at room temperature. Cold milk poured into creamed butter will cause the butter to seize into tiny lumps.
Don’t skip the Water Bath: The bottom layer is essentially a custard. Direct oven heat will turn it into scrambled eggs. The water protects it, keeping it silky smooth.
Zest First: Always zest your lemons before cutting them to juice. It saves you from a wrestling match with a slippery lemon!
Glass vs. Ceramic: I prefer baking this in a ceramic dish. Glass conducts heat faster and can sometimes overcook the edges before the center is set.
Serving and Storage Tips
Serving: This dish is best served warm about 15 minutes after it comes out of the oven. A dollop of whipped cream or a fresh raspberry cuts through the sweetness perfectly.
Storage: Cover leftovers tightly and refrigerate for up to 3 days.
Reheating: Microwave individual portions for 20-30 seconds. The sponge won’t be quite as fluffy as day one, but the flavor will still be incredible.
Frequently Asked Questions
Q: Why didn’t my pudding separate into layers?
A: Usually, this happens because of over-mixing in step 5. If you fully incorporate the egg whites into the batter, they won’t float to the top to form the sponge. Keep it streaky!
Q: Can I make this gluten-free?
A: Absolutely. Substitute the all-purpose flour for a 1:1 Gluten-Free Baking Flour blend. The texture change is barely noticeable.
Q: Can I use Meyer lemons?
A: Yes! Meyer lemons are sweeter and less acidic. If you use them, slightly reduce the sugar by about 2 tablespoons to maintain that tart punch.
Conclusion
This lemon pudding cake is the kind of recipe that builds memories. It’s humble yet impressive, simple yet scientific. Whether you are baking for a dinner party or just need a warm hug on a Tuesday night, this dish delivers.
Have you tried this with other citrus fruits? I’d love to hear if you’ve experimented with orange or lime! Leave a comment below and don’t forget to rate the recipe 5 stars if you loved it.
Magic Lemon Baked Pudding
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 1.5-quart baking dish or individual ramekins.
- In a large bowl, beat the softened butter, 3/4 cup of sugar, and lemon zest until pale and creamy (approx. 3 mins).
- Add egg yolks one at a time, beating well after each. Stir in the flour and salt.
- With the mixer on low, slowly add the lemon juice and lukewarm milk. The batter will be very thin and may look curdled—this is normal.
- In a clean bowl, whip egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and whip to stiff peaks.
- Gently fold the egg whites into the lemon batter in two batches. Do not overmix; leave some white streaks to ensure the layers separate.
- Pour batter into the prepared dish. Place dish inside a roasting pan and fill roasting pan with boiling water halfway up the sides of the pudding dish (water bath).
- Bake for 35-45 minutes until the top is golden brown and springs back when touched. Serve warm dusted with powdered sugar.
