Lemon Pudding Cake

This dessert is like a magical transformation in your oven, creating a luscious, lemony pudding layer beneath a light, fluffy cake topping.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 218

Preheat oven to 350F. Grease a 1-quart ceramic or glass baking dish and set aside.
In a large mixing bowl, combine the sugar and melted butter with a spatula or wooden spoon. It will look like wet sand.
1 Tbsp unsalted butter, 1 cup (200g) granulated sugar
Mix in the egg yolks, then flour (the mixture will be clumpy but not to worry, it will come together in the next step).
3 large eggs, 3 Tbsp all-purpose flour
Whisk in the lemon zest and juice, then milk until smooth.
zest of 2 large lemons, 6 Tbsp lemon juice, 1 cup (250ml) whole milk
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them by hand into the egg yolk mixture in 2-3 equal parts (I find it easier to use a whisk to fold in the egg whites since the egg yolk batter is so thin). Pour the batter into the prepared baking dish.
Bake for about 40 minutes or until golden brown on top.

Leftovers can be covered and stored in the fridge for 3-4 days.