Indulge In The Soft Lemon Pudding Cake This Festive Season
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Lemon pudding cake is an excellent dessert for any occasion. This cake is colourful and gooey, with no need for frosting. The wonderful sponge has a light and zesty flavour, a fluffy top, and a lovely custardy centre. If you've never made an old-fashioned pudding cake, this is a fantastic recipe to start.

It's vital to note that using room temperature ingredients results in a lighter, more tender baked dish, in this case, a cake. A lump-free batter will help the components come together more smoothly. Egg whites at room temperature whip up fluffier. Using cold ingredients may cause the stiff egg whites to collapse or the butter to harden.


 4 large eggs

 1tsp finely grated lemon zest

 ⅓ cup lemon juice

 1 tbsp unsalted butter, melted

 1cup sugar

 ½ cup all-purpose flour

 ½ tsp kosher salt

 1½ cups whole milk


1. A large roasting pan should be placed on a rack in the middle of the oven. Water should come halfway up the pan. Set the oven to 350 degrees with the pan inside. Butter a baking dish that is 8 inches square or round.

2. Whisk the egg yolks, butter, lemon juice, and zest in a large bowl. Mix the salt, flour, and sugar in a separate bowl. Add half of the milk and then half of the flour mixture to the egg yolks. Stir in the remaining flour mixture and then the last of the milk.

3. Gently mix the egg whites into the batter after whipping them until soft peaks form.

4. In the buttered dish, pour the batter. Put the dish in the water-filled oven pan. Bake for 45 minutes, or till the cake is thoroughly baked.

5. Let it cool and sprinkle with powdered sugar before serving.

Storage: Refrigerate leftovers neatly wrapped or in an airtight container. The Lemon Pudding Cake can be kept in the refrigerator for up to three days. Microwave reheating is also an option.