Go Back
Lemon Pudding Cake

Magic Lemon Baked Pudding

This magical Lemon Baked Pudding separates into two distinct layers while baking: a fluffy, golden sponge cake on top and a rich, tangy lemon custard sauce on the bottom. A comforting, easy dessert made with pantry staples.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: American, British
Calories: 340
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 tbsp unsalted butter softened to room temperature
  • 1 cup granulated sugar divided (3/4 cup for base, 1/4 cup for whites)
  • 2 tsp lemon zest approx. 2 lemons
  • 3 large eggs separated into yolks and whites
  • 1/3 cup all-purpose flour
  • 1/4 tsp salt
  • 1/3 cup lemon juice freshly squeezed
  • 1 cup whole milk lukewarm
  • 1 tbsp powdered sugar for dusting

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 1.5-quart baking dish or individual ramekins.
  2. In a large bowl, beat the softened butter, 3/4 cup of sugar, and lemon zest until pale and creamy (approx. 3 mins).
  3. Add egg yolks one at a time, beating well after each. Stir in the flour and salt.
  4. 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.
  5. In a clean bowl, whip egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and whip to stiff peaks.
  6. Gently fold the egg whites into the lemon batter in two batches. Do not overmix; leave some white streaks to ensure the layers separate.
  7. 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).
  8. Bake for 35-45 minutes until the top is golden brown and springs back when touched. Serve warm dusted with powdered sugar.

Notes

Expert Tip: Ensure your milk is not cold from the fridge, or it will solidify the butter in the batter. Warm it slightly in the microwave for 20 seconds.