GetCracking Logo
alt

Lemon Pudding Cake

Ready in 50 minutes
Prep 10 minutes
Cook 40 minutes
6
SERVINGS
METRIC
IMPERIAL

Garnish

  • whipped cream (optional)

  • 300 ml granulated sugar
  • 125 ml all-purpose flour
  • 1 ml salt
  • 375 ml milk
  • 50 ml butter, melted
  • 4 eggs, separated
  • 15 ml finely grated lemon rind, about rind of 1 lemon
  • 125 ml lemon juice, (juice from about 3 lemons, depending on size)
Show mom lots of love on her special day with this Lemon Cake. With a little help from dad, kids can bring this citrus infused spring dessert to life in no time. This tangy moist pudding cake is soft on top and gooey on the bottom for extra mom’s day fun. Serve with whipped cream and a simple dusting of icing sugar…watch your favourite lady’s smile bloom like fresh flowers.

Instructions

In a large bowl, whisk together 1 cup (250 mL) sugar with flour and salt.

In a separate large bowl, whisk milk, butter and egg yolks. Stir milk mixture into flour mixture. Whisk in lemon rind and juice. Set aside.

In a separate bowl, beat egg whites until soft peaks form. Add remaining ¼ cup (50 mL) sugar, 1 tbsp (15 mL) at a time, until stiff but still moist peaks form.

Fold beaten whites into lemon mixture to ensure the batter stays light and fluffy.

Scrape mixture into a greased 8-inch (2 L) square glass baking dish. Place glass baking dish in a larger shallow pan. Pour in enough hot water to come halfway up sides of glass baking dish. Bake in 350°F (180°C) oven until cake is light golden, fluffy and springs back when touched lightly in center, about 45 minutes. Remove from water bath and let glass baking dish cool on a rack for 10 minutes.

Spoon into serving dishes. Garnish with whipped cream.

Tips
  • How can I tell when this cake is properly cooked?
Nutritional Facts
  • Amount Per Serving
    358 Calories
  • Fat
    12 g
  • Sodium
    225 mg
  • Carbohydrates
    56 g
  • Fibre
    01 g
  • Protein
    8 g

Reviews

WRITE A REVIEW