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Lemon Pudding Cake: The Perfect Light Dessert

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This warm lemon pudding cake is the perfect from scratch recipe. It’s so easy to make, but it will impress everyone!

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This lemon pudding cake recipe is one I love to keep handy.

It’s such a light and refreshing treat, especially on a hot day.

BUT, you serve it warm, so it can also be a nice ray of sunshine on a dreary winter day.

Really, it’s just the perfect light dessert.

Also, it looks really complicated…but it’s oh so easy.

So take it to the potluck when you want to impress someone. 😉

The Best Lemon Pudding Cake Recipe

Need a lemon zester that won’t scrape up your knuckles, is easy to clean, and under $10? Here’s the perfect tool for you.

Now the pudding in this recipe works like magic.

You do need to whip up some egg whites, but it really doesn’t take long.

My recommendation when you beat egg whites is to always use a bigger bowl than you think you’ll need.

Also, grab the casserole dish you’ll be baking in and find a bigger pan that it will fit inside. You’ll be putting some water into the bigger dish, so it only needs to fit inside.

I used a 9×13 Pyrex for baking and a roasting pan for the water. It worked just fine.

The Lemon Pudding Cake Recipe

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Warm Lemon Pudding Cake Recipe

Course Dessert
Keyword cake
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8

Ingredients

  • 1 1/2 c sugar
  • 1/2 c flour
  • 2 tsp lemon zest (or one lemon's zest)
  • 1/2 c lemon juice fresh squeezed
  • 6 Tbsp butter, melted
  • 6 eggs separated you'll use the whites AND yolks
  • 3 c milk

Instructions

  1. Preheat your oven to 350 degrees.

  2. Combine sugar and flour.

  3. Add lemon zest, juice, and melted butter.

  4. Stir to combine.

  5. In a separate bowl, combine your egg yolks and milk.

  6. Add to flour mixture and stir just until combined.

  7. In another bowl, beat egg whites until stiff peaks begin to form.

  8. Gently fold your eggs whites into the batter using a spatula.

  9. Scoop batter into your 9×13 pan.

  10. In your larger pan, pour enough hot water to cover an inch of the pan. (Hot from the tap is fine, don't boil this water.)

  11. Bake for 40 minutes or until the top is golden brown and springs back when gently pressed.

  12. Best served warm.

If you love light and delicious recipes, you’ll definitely want to check out this list of favorite desserts.