Lemon Pudding Cake

For dessert, Minoo shared this delicious Lemon Pudding Cake recipe at the South Arm Cooking Club for seniors. The recipe somehow did not turn out as it should be as there is a confusion in translating the recipe from metric weight to cup. Nevertheless, I like this slightly cakey recipe.


The Lemon Pudding Cake is light and lemony. It is a great finish to a meal.


  • 1/4 cup butter
  • 3/4 cup sugar (better if you have vanilla sugar)
  • grated rind and juice of 1 lemon
  • 2 large eggs, separated
  • 1 1/4 cups self-raising flour (we used all-purpose flour)
  • 285 ml milk


Source: unknown

Serves 4 to 6



Preheat the oven to 400F.

In a mixing bowl, combine cut up butter, sugar and lemon rind.

Cream the butter and sugar mixture.

Lemon-Pudding-7Add the egg yolks.
Lemon-Pudding-8Add the flour and mix just to combine.
Lemon-Pudding-9Add 3 tablespoons of  lemon juice.
Lemon-Pudding-10Add milk and mix well.
Lemon-Pudding-11Whisk the egg whites in a separate bowl until stiff.
Lemon-Pudding-12Add the egg whites to the rest of the mixture. Use the folding method to incorporate the egg whites into the mixture. Dont over mix it as you do not want the air to come out of the egg whites.
Lemon-Pudding-13Pour into a buttered oven-proof dish, stand the dish in a roasting pan about a third full of water.

Bake in a 400F preheated oven for about 45 minutes or until the top is set and spongy and has a nice golden colour.

Lemon-Pudding-16This is another version of the Lemon Pudding which Minoo made in another cooking session.

This time, it came out with a lemon curdy custard at the bottom with a spongy meringuey crispy top.

This recipe reduces the flour to 1/4 cup instead of 1 1/4 cup. This recipe is best served chilled. I like both recipes.

This Post Has 3 Comments

  1. Martha

    Hi Suanne,
    So the recipe you provided will turn out the cakey version of the cake like the first picture? And with the same recipe minus the 1 cup of flour will produce the other version of the recipe like the last picture? Just want to make sure because this dessert sounds great and I would like to try both versions sometime =) Thanks!

    1. Suanne

      Hi Martha, yes, this recipe yields 2 different types of texture depending on how much flour is used.

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