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Lemon Pudding Cake


Lemon Pudding Cake

Lemon Pudding Cake

Diana Rattray
Lemon pudding cake recipe is made with fresh lemon juice and butter, topped with whipped cream.

Cook Time: 55 minutes

Total Time: 55 minutes


  • 4 eggs, separated
  • 1/3 cup fresh lemon juice (about 2 medium lemons)
  • 1 teaspoon finely grated lemon peel
  • 1 tablespoon melted butter
  • 1 1/2 cups granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • whipped cream or whipped topping


In a medium mixing bowl, beat egg yolks until thick and light yellow, about 5 to 6 minutes. Beat in lemon juice, grated lemon peel, and melted butter. In another bowl, combine sugar, flour, and salt. Add to first mixture, alternating with the milk, beating well after each addition. The batter will be thin. Beat the egg whites until soft peaks form; fold into the batter. Pour batter into a buttered 1 1/2 quart baking dish. Set baking dish in a larger pan and add very hot water (boiling or nearly boiling) to a depth of about 1 inch. Bake at 350° for 45 to 55 minutes, or until lightly browned. Serve warm with whipped cream or whipped topping.
Lemon pudding cake recipe serves 6 to 8

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