Lemon Pudding Cakes

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 195 kcal
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


  1. 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.
  2. In a large mixing bowl, stir together sugar, flour, and salt.
  3. Add milk, egg yolks, lemon juice, and lemon zest and mix well.
  4. Gently fold in the beaten egg whites.
  5. Pour batter into the prepared baking dish or ramekins and set in a 9x13-inch baking dish with 1-inch of water.
  6. 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.
  7. Cool 10 minutes on wire rack before serving. Sprinkle with powdered sugar to serve.
  8. Can be served warm or cold.

Recipe Notes

See tips in post above for beating egg whites.

Nutrition Facts
Lemon Pudding Cakes
Amount Per Serving
Calories 195
* Percent Daily Values are based on a 2000 calorie diet.