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lemon pudding cake

Louise's Lemon Pudding Cake

Part cake, part pudding
Course Dessert
Cuisine American
Keyword lemon pudding
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Anna
Cost 5


  • 1 cup granulated sugar, divided use divided use
  • Grated zest of two lemons
  • 1/8 teaspoon salt
  • 1/4 cup all purpose flour
  • 4 tablespoons unsalted butter melted
  • 1/3 cup lemon juice -- can use Meyer but I used regular and Louise uses regular
  • 3 large eggs separated
  • 2 tablespoons heavy cream
  • 1 cup milk I used 2 %
  • 1/8 teaspoon cream of tartar


  • Preheat oven to 350 degrees. Butter an 8 inch baking dish. Have ready a roasting pan large enough to hold the 8 inch pan. You will be using a water bath.
  • Set aside 1/4 cup of the sugar and put 3/4 cup in a mixing bowl. Add the lemon zest and mash it around with the back of a spoon until you have a fragrant, lemony sugar. Add the the salt and the flour and stir until well combined. Add melted butter, lemon juice, and egg yolks. Mix until well blended. Stir in cream and milk. Set aside.
  • In a mixing bowl, beat egg whites and cream of tartar until fluffy. Gradually add the reserved 1/4 cup sugar and beat until stiff but still moist.
  • Fold egg white mixture into lemon mixture. Pour batter into the baking dish. Place the baking dish in the larger pan and fill the larger pan with water so that it comes about halfway up the sides (water bath). Bake on center rack for 40-45 minutes or until top is lightly browned. Serve hot or cold. Serves 6.


Adapted from Tony from Fresno, CA