One of my favorite desserts! This Lemon Pudding Cake is a hit every time I bake it. It has a perfect sponge texture, and a nice gooey sauce at the bottom which is super delish! My mom loves this so much she can eat the whole thing! It is so good and pretty easy to make. I think this is by far the best Lemon Pudding Cake I’ve ever tasted. And to make it more lemony you can add more lemon zest and fresh lemon juice. Don’t worry about adding more lemon zest or juice in it because the intense lemon flavor of this cake is just perfect! I suggest letting it cool first before serving but if you want a bite after it’s bake that’s fine, either way this cake is delicious. Then, sprinkle the top with powdered sugar, slice, and serve.
I’m baking this again today as a gift to my Mom. Happy Mother’s Day Mom!
4 eggs, separated
⅓ cup of lemon juice
1 teaspoon of lemon zest
1 tablespoon of butter
1 ½ cups of white sugar
½ cup sifted all-purpose flour
½ teaspoon salt
1 ½ cups of milk
How to make Lemon Pudding Cake
Step 1: In a mixing bowl, beat the egg yolks, lemon juice, lemon rind, and butter (you can also use margarine if preferred). Mix until thick and lemon-colored. Add in the sugar, flour, and salt. Pour milk and yolk mixture alternately. Make sure to mix well after each addition.
Step 2: Beat the egg whites until stiff. Pour it in the electric mixer and mix with the batter in slow speed.
Step 3: Pour the batter into an 8-inch square baking dish.
Step 4: Pour hot water into a pan and place it inside the preheated oven. Set the baking dish into the pan with hot water and bake for 45 minutes at 350 degrees F or 175 degrees C.
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