Lemon Pudding Cake

The South Arm Multicultural Community Kitchen made a Lemon Pudding Cake for dessert.


The Lemon Pudding Cake was soft and moist. The lemon flavour was lovely.


  • 2 large lemons
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup sugar, plusĀ 2 tablespoons sugar
  • 1/4 cup sugar
  • 3 large eggs, separated
  • 1 1/3 cups milk


Source: South Arm Community Kitchen


IMG_7150Preheat oven to 350F.

Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup + 2 tablespoons juice.

Whisk together flour, salt, and 1/2 cup + 2 tablespoons sugar in a large bowl.


IMG_7149Whisk together yolks, milk, zest and juice in a small bowl.
IMG_7154Add egg yolk mixture to flour mixture, whisking just until combined.
IMG_7152Beat egg whites in another bowl with an electric mixer until they hold soft peaks.

Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.

IMG_7155Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
IMG_7163Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45 to 50 minutes.

Transfer to a rack.

Serve warm or at room temperature.

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