Lemon Pudding Cakes
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Lemon Pudding Cakes

These lemon cakes are made from an easy batter which forms a layer of cake on the top and a tart, but sweet lemon pudding on the bottom.
Course Dessert
Cuisine Southern
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 195kcal
Author Christin Mahrlig


  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 egg yolks, lightly beaten
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon zest
  • 2 egg whites, stiffly beaten
  • powdered sugar


  • Preheat oven to 350 degrees. Grease either a 1 1/2-quart baking dish or six 6-ounce ramekins. Mine were larger than 6 ounces and I had enough batter to make 4.
  • In a large mixing bowl, stir together sugar, flour, and salt.
  • Add milk, egg yolks, lemon juice, and lemon zest and mix well.
  • Gently fold in the beaten egg whites.
  • Pour batter into the prepared baking dish or ramekins and set in a 9x13-inch baking dish with 1-inch of water.
  • Place in oven and bake for 45 to 50 minutes for one large pudding cake. I baked mine for about 30 to 35 minutes. I would check 6-ounce ramekins between 20-25 minutes. You want the top to spring back when touched gently.
  • Cool 10 minutes on wire rack before serving. Sprinkle with powdered sugar to serve.
  • Can be served warm or cold.


See tips in post above for beating egg whites.


Calories: 195kcal