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Easy Magic Lemon Pudding Cake Recipe

Easy Magic Lemon Pudding Cake

A light lemon sponge naturally separates from a soft, pudding-like lemon custard as it bakes in a water bath. Serve this comforting dessert warm or chilled with powdered sugar.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Lemon Pudding Cake
  • 1 cup Granulated sugar, divided
  • 1/4 cup Unsalted butter, softened or melted
  • 3 eggs Large eggs, separated
  • 1/3 cup All-purpose flour
  • 1/4 teaspoon Salt
  • 1 cup Whole milk
  • 1/3 cup Freshly squeezed lemon juice
  • 1 tablespoon Finely grated lemon zest
For Serving
  • As needed Powdered sugar

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease an 8-inch square baking dish or a similar 1 1/2-quart baking dish, and prepare a larger roasting pan for the water bath.
  2. Beat the softened or melted butter with about 3/4 cup of the sugar until smooth. Beat in the egg yolks until the mixture is blended.
  3. Whisk in the flour and salt. Gradually add the milk, lemon juice, and lemon zest; the batter will be thin, which is expected.
  4. In a clean bowl, beat the egg whites until soft peaks form. Gradually beat in the remaining 1/4 cup sugar until the whites look glossy and hold soft-to-medium peaks.
  5. Gently fold the beaten egg whites into the lemon batter. Stop while a few visible streaks remain instead of mixing until completely uniform.
  6. Pour the batter into the prepared baking dish. Set that dish inside the roasting pan and add enough hot water to come about halfway up the sides of the baking dish.
  7. Bake for 40–50 minutes, until the top is lightly browned and set while the center still has a slight jiggle. Carefully remove the baking dish from the water bath.
  8. Cool the cake for 10–15 minutes. Dust with powdered sugar and serve warm, or refrigerate it for a chilled pudding-like finish.

Notes

Use room-temperature eggs when possible, and fold the whites gently so the top layer stays light. The cake may look slightly soft in the center when removed from the oven; the water bath helps the custard cook evenly and keeps the edges from becoming rubbery.