Easy Lemon Pudding Cake
This Easy Lemon Pudding Cake bakes into a light, fluffy cake on top with a bright, silky lemon sauce underneath. Perfectly tangy, gently sweet, and effortless enough for a weeknight dessert.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 0.75 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon kosher salt
- 0.25 cup unsalted butter melted and cooled
- 1 cup whole milk room temperature
- 0.5 cup fresh lemon juice about 3 lemons
- 1 tablespoon lemon zest finely grated
- 1 teaspoon vanilla extract
- 2 large eggs separated
- 2 tablespoon powdered sugar for dusting, optional
- 4 cup hot water for water bath
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease a 2 quart baking dish or 6 ramekins. Set a kettle of water to boil for a water bath.
- In a medium bowl whisk together sugar, flour, baking powder, and salt.
- Separate the eggs. In a clean bowl, beat egg whites to soft peaks; set aside.
- In another bowl whisk egg yolks with melted butter, milk, lemon juice, lemon zest, and vanilla until smooth.
- Whisk the wet mixture into the dry ingredients until mostly smooth. Gently fold in the whipped egg whites until just combined; the batter will be thin.
- Pour batter into the prepared dish. Place the dish in a larger roasting pan and pour hot water into the pan to come halfway up the sides of the baking dish.
- Bake 30 to 35 minutes until the top is lightly golden and the center jiggles slightly. Carefully remove from the water bath and cool 10 minutes.
- Dust with powdered sugar and serve warm, scooping to reveal the lemon pudding underneath.
Notes
For extra lemon flavor, add an additional 0.5 tablespoon lemon zest. The water bath helps create a silky pudding layer and prevents curdling—do not skip it. Leftovers keep covered in the refrigerator for up to 3 days.