Ma's Lemon Pudding Cake

Indulge in the nostalgic charm of *Ma's Lemon Pudding Cake*, a delightful dessert that combines the light, airy texture of a sponge cake with the luscious creaminess of a lemon custard. Perfectly balanced with the zesty brightness of fresh lemon juice and zest, this dessert is baked in a water bath for a perfectly tender finish, where the magic happens—the batter separates during baking to reveal two irresistible layers. With just 20 minutes of prep time and a handful of pantry staples like sugar, eggs, and flour, this vintage-inspired treat is simple yet elegant enough to serve for any occasion. Garnish with a dusting of powdered sugar for a sweet finishing touch, and enjoy it warm, chilled, or at room temperature. This classic lemon dessert is sure to bring a taste of home to your table!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup Granulated sugar
• 0.25 cup All-purpose flour
• 0.25 teaspoon Salt
• 2 tablespoons Unsalted butter
• 2 teaspoons Lemon zest
• 0.33 cup Fresh lemon juice
• 3 large, separated Eggs
• 1 cup Whole milk
• 1 tablespoon Powdered sugar

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 1.5-quart baking dish or six individual ramekins.

Step 2

In a medium mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt.

Step 3

In a separate bowl, beat the egg yolks until smooth. Mix in the melted butter, lemon zest, lemon juice, and whole milk. Stir the wet ingredients into the dry ingredients until just combined; the mixture will be slightly thin.

Step 4

In a clean bowl, use an electric mixer to whip the egg whites to stiff peaks. Gently fold the whipped egg whites into the lemon batter in three additions. Be careful not to deflate the batter; it’s okay if the mixture looks a little lumpy.

Step 5

Pour the batter into the prepared baking dish or divide it evenly among ramekins. Place the baking dish or ramekins in a larger roasting pan. Add hot water to the roasting pan until it comes halfway up the sides of the baking dish or ramekins, creating a water bath for gentle, even cooking.

Step 6

Bake in the preheated oven for 35-40 minutes (25-30 minutes for ramekins), or until the top is golden and set while the bottom is still slightly jiggly.

Step 7

Carefully remove the baking dish or ramekins from the water bath and allow them to cool for 10-15 minutes. The pudding cake will separate into a fluffy top layer and a creamy pudding layer underneath as it cools.

Step 8

Dust the top with powdered sugar before serving, if desired. Serve warm, at room temperature, or chilled. Enjoy!

Nutrition Facts

Serving size	(744.2g)

Amount per serving	% Daily Value*
Calories	1490.5

Total Fat 46.5g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 649.3mg	0%
Sodium 901.1mg	0%
Total Carbohydrate 249.6g	0%
Dietary Fiber 1.8g	0%
Total Sugars 221.7g
Protein 30.5g	0%

Vitamin D 230.4IU	0%
Calcium 409.0mg	0%
Iron 4.1mg	0%
Potassium 705.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.2%

Protein: 7.9%

Carbs: 64.9%