Pudding cake is an old fashioned and simple dessert. It is a dessert that has been around for years and it is exactly what it sounds like, part pudding, part cake.
This type of cake has always fascinated me. You mix it up all together like a normal cake, and yet in the oven it separates and creates a layer of cake and a layer of pudding. It ends up being the perfect combination of both.
I posted a gluten free version of this Lemon Pudding Cake in my allergy section earlier this week.
Yield: 8 servings
Lemon Pudding Cake
Part cake and part pudding. Old fashioned dessert for lemon lovers.
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Ingredients
- 2 large eggs, separated, room temperature
- 2 tablespoons unsalted butter, softened
- 2/3 cup sugar
- ¼ cup lemon juice
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 cup milk
Instructions
- Heat the oven to 350 degrees. Grease 2-quart baking dish.
- Beat the egg whites to soft peaks and set them aside.
- Beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes. Reduce the speed to medium and add the egg yolks, mixing until incorporated.
- Add the flour and salt and beat until combined. Add the lemon juice and milk and beat until incorporated. Using a rubber spatula, fold in the egg whites.
- Pour the batter into the prepared dish. Place the dishes in a large baking pan and add enough boiling water to the outer pan so that it reaches halfway up the sides of the dish. You are creating a water bath.
- 3. Bake until the top is golden and the center springs back when gently pressed, 35 to 40 minutes. Transfer the dish to a rack to cool completely.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 132Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 57mgSodium: 66mgCarbohydrates: 20gFiber: 0gSugar: 18gProtein: 3g
Nutritional values are approximate and aren't always accurate.
I also have a chocolate pudding cake that we love. And have a gluten free version of it that is a new favorite in our house.
This looks yummy. Do you know if you could substitute the milk with anything else? I’ve used almond milk in cooking but not for baking so I’m not sure how it would turn out. Didn’t know if you had other suggestions. Thanks!
@Ashley, I am not sure on that. I don’t cook dairy free. I think it would be worth trying though. Coconut milk might even work well in it. Let me know if you try it and it works.
@Lynn, Thanks, Lynn. I’ll let you know if I do. My first thought is that coconut milk might work better as it is creamier. Almond milk isn’t creamy at all!
I’ve tried chocolate pudding cake before but have not yet tried a lemon version of it. I love lemon desserts so I think I’d really enjoy this. I’m starting a new linky on my blog called “Sweets for a Saturday” and I’d like to invite you to stop by and link this up. https://sweet-as-sugar-cookies.blogspot.com/2011/01/sweets-for-saturday-1_21.html