Lemon Pudding Cake a soft cake full of lemon flavor that forms a light lemon pudding under the cake, it can be served warm or chilled.
This lemon pudding cake is a simple cake that my family enjoys.
This recipe comes from a cookbook that I received for a wedding gift many years ago. The Better Homes and Gardens Cook Book is worn and some of the pages are missing. I made so many of the recipes from this book over the years it is no wonder the book is so worn.
We have eaten this cake both warm and chilled. I believe that the chilled form of this cake is my favorite way to eat this cake. One thing to know when chilling the cake the pudding is absorbed into the cake leaving a super moist cake.
What is a pudding cake?
Basically, a pudding cake is a souffle that has too much liquid. The additional liquid permits the air bubbles for the whipped egg whites to form a thin batter during baking.
Do you like dessert made with lemon? Check out these lemon recipes:
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Lemon Pudding Cake
Ingredients
- 3/4 cup sugar
- 1/4 cup flour
- 3 tablespoons butter melted
- 1 tablespoon lemon zest
- 1/3 cup lemon juice
- 1 1/2 cup milk
- 3 large eggs
Instructions
- Preheat the oven to 350 degrees F
- In a medium bowl sift together the sugar and the flour. Combine the melted butter, lemon zest, and lemon juice and add to the dry ingredients.
- Divide the egg yolk from the egg white. Beat the egg yolks until well beaten and mix in the milk. Add the egg and milk mixture to the cake batter.
- With clean beaters beat the egg whites until stiff peaks form. Fold the egg whites into cake batter.
- Pour the batter into an 8 x 8-inch baking pan. Place the baking pan into a larger pan and add water until it is about 1 inch deep.
- Place in the preheated oven and bake for 40 to 45 minutes. Serve the cake warm or chilled.
Notes
Nutrition
Looks very soft and tender!
Bill adores lemon desserts and this was one his mom made on occasion! I can’t wait to add it to our menu!
That sounds like one excellent cookbook! Any cookbook with dog-eared pages (or pages missing) means it’s been well-loved. 🙂 This lemon pudding cake sounds delicious, and I like your note of serving this one chilled. I love lemon desserts!
I haven’t had this cake in years…thanks for reminding me of how much I like it.
I dearly love this Lemon pudding cake. Our family was camping in our camp trailer and happened to find the cake and cooked in the trailer’s small little oven. Wow it was excellent. Tip: Another camping trip and didn’t have lemon juice so I used a package of lemon Aid with just enough water to the measuring cup.
~Enjoy!
I am so happy to hear that you liked this recipe. Thank you for stopping by my blog and for the nice comment!
Hi! I have this cake baking right now. I actually used the recipe in my old Better Homes & Gardens cookbook given to me before my wedding in 1972! I looked on the web because I couldn’t believe that I didn’t have to grease the pan and found your recipe. My book says 1 teaspoon of lemon and yours says 1 tablespoon! Is that a typo or do our books differ? Thanks! Marilyn
Hi Marilyn, I got this recipe from my mom years ago. Her recipe called for a tablespoon. It doesn’t matter if there is a little more or less lemon zest. The flavor may vary a bit, but I am sure either way it is delicious. I hope you cake turned out well.