Lemon Pudding Cake

Comfort Desserts | 1 comment

This is a nice light dessert. It separates during baking into a souffle like topping with the lemon sauce underneath. Very tasty!

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Lemon Pudding Cake

Joan Donogh
Water poured over the prepared pudding sinks to the bottom during baking to form a sauce.
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4


  • 1 cup white sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon rind
  • 1 tablespoon melted butter
  • 1 cup milk
  • 2 eggs separated


  • In a medium mixing bowl combine sugar, flour and salt. Stir in lemon juice and rind, butter and milk.
  • Beat egg yolks until thick and pale, and add to the lemon mixture.
  • Beat egg whites until stiff but not dry, and fold into the lemon mixture.
  • Pour into a buttered 6 cup casserole. Place in a larger pan. Pour hot water to about 1 inch deep in the larger pan.
  • Bake at 350 degrees F. for about 40 minutes, until the topping is set and golden. Serve warm.


1 Comment

  1. Em Walton

    5 stars
    Ultimate refreshing dessert. My mother’s friend made one for ger in 1950s so I searched and found your recipe in 2006. Picture was nostalgic on recipe but my copy needs refreshing. Easiest recipe with amazingly delicious results. I could eat the whole thing by myself.


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