lemon pudding cake

Lemon Pudding Cake has a very light cake topping that conceals a smooth, creamy lemon pudding underneath.

Lemon Pudding Cake

eggs (separated)

Teaspoon grated lemon zest

lemon juice

Tablespoon butter (melted and cooled slightly)

sugar

flour

Teaspoon salt

milk

water

Pre heat oven to 350 degrees.  Butter an 8 inch glass baking dish.

1. Place the egg yolks , lemon zest, lemon juice and melted butter into a large bowl, whisk together and set aside.

2. In another bowl place the sugar, flour and salt, stir to combine.  Whisk half the flour mixture into the egg mixture, whisk in half the milk, then whisk in the remaining flour mixture,whisk in the last half of the milk.  The batter should be smooth.

3. Whip the egg whites until soft peaks form. Gently fold the egg whites into the batter.

4. Pour the batter into a buttered 8 inch glass baking pan or dish.  Place a tea towel in the bottom of a roasting pan. Place the 8 inch baking dish with the batter on top of the towel. This insures that your baking dish isn't going to be sliding around the pan when you pour the water into it..  Pour hot water into the roasting pan until it's almost half way up the side of the 8 inch pan with batter in it.  Bake in a pre heated 350 degree oven for 45 minutes or until the middle of the pudding is set.  Remove the 8 inch glass pan from the roaster to a cooling rack.  Cool completely, serve.  Refrigerate leftovers.

https://embed.mediavine.com/videos/a6ohpajrwtbx3p1vbigz

Lemon Pudding Cake - The pudding is thick and absolutely WONDERFUL!  The cake portion is light and fluffy.  Put the two together and you've got one amazing dessert.

This delicious Homemade Lemon Pudding Cake makes the perfect dessert, no need for frosting it makes it&#39;s own topping. 

butter (softened)

granulated sugar (or fine/divided) ((divided))

lemon zest

eggs (room temperature) ((separated))

flour (all purpose)

milk (room temperature)

lemon juice (room temperature)

Pre-heat oven to 350F (180C) and grease and flour an 8 inch square or round cake pan.

In a large bowl cream the butter and half the sugar (1/3 cup), add the zest and egg yolks beat to combine.&nbsp; Stir in (with a wooden spoon) the flour alternately with the milk.&nbsp; Then stir in the lemon juice. Combine well.

In another bowl beat the egg whites and remaining 1/3 cup sugar until stiff, then gently fold into the batter. Pour into the prepared cake pan.&nbsp; Place the cake pan in a larger high sided pan filled with 1 1/2 inches&nbsp; (4 cm) of hot water.&nbsp; Bake for approximately 25-30 minutes or until golden.

Let cool to warm, dust with powdered sugar and serve.&nbsp; Enjoy!

Celebrate every occasion with this easy, refreshing gluten free lemon pudding cake recipe! Dairy-free-friendly.

Gluten Free Lemon Pudding Cake Recipe

eggs

lemon juice (about 3 lemons, juiced)

lemon zest lemon extract

fine sugar

unsalted butter

vanilla extract

salt

Preheat the oven to 330 F. Lightly butter or oil an 8-inch square or round baking dish. If making multiple cakes, lightly butter or oil 5 to 6 (6-ounce) ramekins.

Separate the eggs and place the yolks and whites in separate bowls.

In a large bowl, whisk together the egg yolks, lemon juice, lemon zest, Greek yogurt, 1/2 cup sugar, melted butter, vanilla and salt. Sift or whisk in the flour and mix until smooth. Set aside.

Using a handheld mixer or stand mixer with a whisk attachment, beat/whisk the egg whites on medium-high until soft foamy peaks form, about 1 to 2 minutes. Sprinkle in 1/4 cup of the remaining sugar and beat/whisk again until glossy peaks (to the touch) are formed, another 1 to 2 minutes.

Fold half the egg whites into the egg yolk/lemon mixture. Gently stir to combine. Fold in the remaining egg whites and gently mix so a soft and airy but thick batter is formed.

Transfer the batter to the prepared 8-inch baking dish or divide the batter evenly into 5 to 6 ramekins filling 3/4 full. Place the baking dish or ramekins in a deep pan or a large casserole dish. Create a water bath by gently adding hot water to the pan filling 1/3 to 1/2 way up the side of the ramekins or 1/2 way up the cake pan. Carefully transfer the pan into the oven and bake for 40 to 45 minutes for the 8-inch cake or 35 to 40 minutes for the ramekins. Check for doneness at 30 minutes.

Remove the pan from the oven. Using oven mitts or a towel, carefully remove the cake pan or ramekins from the water bath in the baking dish. Place on a wire rack for 10 minutes before serving. (See notes)

 Serve warm or cool to room temperature and sprinkle with powdered sugar.

Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat or let the cake come to room temperature before serving.

Major cheers to you for optimal health! What a gorgeous, refreshing cake with which to celebrate.

Love anything lemon. Love how easy this cake is and how delicious it is.

My MIL introduced me to pudding cakes and my whole family loves them! Your lemon version is delicious!!!

This cake is stunning! Going to make for Mother's Day.

You did an amazing job with recipe, this cake is amazing!

I really loved it!! So delicious and refreshing!

This cake is delicious! It's so light and refreshing!

After following the recipe exactly, I did not get a cake layer on top. Good lemony flavor, but all pudding. Not so great for my husband who doesn’t care for pudding. Is it supposed to be served hot or cold?

For me it also turned out as only pudding - nice, lemony pudding - but no cake. Not sure what I did wrong?

A luscious lemon butter cake with lemon pudding drizzled through it made super easy with a box cake mix and instant lemon pudding.

Lemon Pudding Poke Cake

Duncan Hines butter golden cake mix (15.25 ounce)

butter

lemon

instant jello lemon pudding)

cream

Preheat oven to 350 degrees. Grease 9 x 13 inch baking pan. Follow box directions for butter golden cake mix adding water, butter and eggs (as indicated on the package). Stir in lemon zest. Spoon in pan and bake for 30 minutes or until toothpick inserted in center comes on clean.

Meanwhile stir lemon pudding mix and milk according to box instructions. Cover and refrigerate.

Remove cake from the oven and immediately poke holes about every inch using the back of a wooden spoon. Spread the pudding over the cake gently pushing into the holes. Cool completely.

Beat cream cheese, butter, lemon juice, lemon zest and powdered sugar in 1/2 cup intervals until desired consistency.

Reserve 1 1/2 cups frosting if piping edges and centers. Spread remaining frosting over cake blending with remaining lemon pudding. Top with piped edges, centers and lemon slices if desired.

Refrigerate for several hours to overnight to fully set.

Soft, moist and delicious and lemon flavors super yum. Thanks for your recipe and the detailing to it. I am drooling.

We are big fans of lemon desserts. And this poke cake is going on our must try list. Yum!

Omg this cake is the best! I'll be making it for all summer potlucks. Thanks for the recipe!

Yum! I love lemon cakes in the summer, and this one looks amazing!

This is so good! Perfectly easy and delicious!

This poke cake is unbelievable dreamy and I want it for breakfast! Thanks for sharing this amazing recipe!

I love all things lemon right now and this Lemon Pudding cake was amazing! So refreshing and zesty from the lemons and love the sweetness from the pudding. Thank you!

I am a lemon lover.  I can't get enough lemony food in my life and will choose it over chocolate any day.  This recipe was fantastic!

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The most viewed lemon pudding cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine