Description
A delicious, magical Lemon Pudding Cake: a light, fluffy sponge on top with a hidden, creamy lemon custard layer on the bottom. Baked in a water bath for the perfect texture.
Ingredients
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4 large egg yolks, room temperature
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4 large egg whites, room temperature
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1 cup + 1 tbsp granulated sugar, divided
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3/4 cup milk (whole or 2%)
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1/2 cup fresh lemon juice
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Zest of 1/2 lemon
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2 tbsp unsalted butter, melted and cooled
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1/2 tsp vanilla extract
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1/4 tsp kosher salt
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1/3 cup all-purpose flour
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Powdered sugar, for garnish
Instructions
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Prep: Preheat oven to 350°F. Grease a baking dish.
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Yolks: Whisk yolks with 3/4 cup sugar until thick. Whisk in milk, zest, juice, butter, vanilla, and salt.
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Flour: Whisk in flour until smooth.
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Whites: Beat whites to soft peaks. Add remaining sugar and beat to stiff peaks.
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Fold: Gently fold whites into yolk mixture in 3 additions.
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Bake: Pour into dish. Place in a water bath. Bake for 32–34 minutes until the top is golden.
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Serve: Let cool slightly. Serve with powdered sugar or whipped cream.
Notes
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Self-Saucing: This cake naturally separates into a sponge and a pudding layer while baking.
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Folding: Be extremely gentle when folding to keep the cake light and airy.
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Water Bath: Essential for keeping the pudding layer creamy and preventing overcooking.
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Room Temp: Ensure eggs are at room temperature for maximum volume.
- Prep Time: 25 minutes
- Cook Time: 32–34 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: American / British
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: ~260 kcal
- Sugar: ~28 g
- Sodium: ~120 mg
- Fat: ~9 g
- Saturated Fat: ~4.5 g
- Unsaturated Fat: ~4 g
- Trans Fat: ~0 g
- Carbohydrates: ~36 g
- Fiber: ~0.5 g
- Protein: ~6 g
- Cholesterol: ~165 mg
Keywords: Lemon Pudding Cake, Self Saucing Cake, Lemon Custard Cake, Easy Lemon Dessert, Fluffy Lemon Cake, Citrus Pudding, 2025 Dessert Recipe, Souffle Cake