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Lemon Pudding Cake

User Rating 3 Star Rating (1 Review)


Lemon Pudding Cake

Lemon Pudding Cake

Diana Rattray
This lemon pudding cake makes a delicious, light dessert.

Cook Time: 45 minutes

Total Time: 45 minutes


  • 2 tablespoons butter
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature, separated
  • 3 tablespoons all-purpose flour
  • 1 3/4 cups milk
  • 1/4 cup lemon juice (about 2 lemons)
  • 1 tablespoon grated lemon peel


Heat oven to 350°. Grease an 8-inch square baking dish.

In a large mixing bowl, beat butter with sugar until light. Beat in egg yolks until well blended. Stir in flour; add milk, lemon juice, and lemon peel, slowly beating until well blended. Beat egg whites until soft peaks form; fold egg whites into lemon cake/pudding batter mixture. If too stiff, the whites will be a little more difficult to fold into the thin batter.

Turn lemon pudding cake batter into the prepared baking dish. Set dish in a larger pan; pour boiling water into the outer pan to a depth of about 1 inch. Bake for about 45 minutes, or until browned. A clean knife inserted in the center of lemon pudding cake should come out clean when cake is done. Let stand for 15 minutes before serving from pan. Serve lemon pudding cake with whipped topping or sprinkle with sifted confectioners' sugar.
Lemon pudding cake serves 6.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
Lemon Sauce cake, Member someone1946

The lemon sauce cake is quite nice and lite.But a little flat on the lemon.So the next time I make this cake with lemon sauce I will cut down a little on the milk and add about a 1/4 cup more of the real lemon juice.

5 out of 6 people found this helpful.

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