Lemon Pudding Cake
Updated March 10, 2025
Christopher Testani for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
4 large eggs, separated
1 teaspoon finely grated lemon zest
⅓ cup lemon juice
1 tablespoon unsalted butter, melted
1 cup sugar
½ cup all-purpose flour
½ teaspoon kosher salt
1 ½ cups whole milk
Nutritional analysis per serving (6 to 8 servings)
34 grams carbs; 101 milligrams cholesterol; 204 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 5 grams fat; 174 milligrams sodium; 5 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.
- Step 2
In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.
- Step 3
Whip the egg whites until soft peaks form, then gently fold them into the batter.
- Step 4
Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.
Adapted from "The Farm," by Ian Knauer (Houghton Mifflin Harcourt)
Private Notes
Comments
I've been making this since the 1960s. I think the recipe came from Fannie Farmer. I use almost twice as much zest and extra lemon juice, less sugar (3/4 cup) and plain yogurt thinned with water instead of milk. It has a slightly cheese cake-y or maybe cheese danish taste which I like very much.
Next time you bake this recipe place the pan containing the batter for the pudding cake in the water bath pan first and then fill the water bath pan with hot water from the tea kettle. Then place in the oven.
I've made a similar recipe for years, using buttermilk, but I fold in a cup of fresh raspberries to the mixture before pouring it into the baking dish. I then serve more fresh raspberries on the side. You could use any kind of berries, or even a mix. In addition to adding flavor, and a bit of texture, the pop of color from the berries is great.
And when baking, the deeper the water, the more custard, and the shallower the water, the more cake. Adjust to your preference!
Has anyone tried making this GF?
Oh. This is divine. Cut back on sugar and added double Lemon juice
I cooked at 350 for 45 min. (As written) and it was way too cooked. No creamy custard.