Zesty Lemon Pudding Cake


Zesty Lemon Pudding Cake

Delicious, easy to make sponging pudding cake filled with lemony goodness.
Prep Time15 mins
Cook Time45 mins
Servings: 5 people
Author: Chef Seika Groves


  • 4 eggs separated
  • 1/3 cup lemon juice fresh squeezed is best
  • 1 tsp lemon zest
  • 1 tbsp unsalted butter room temperature
  • 3/4 cup sugar you can add up to 1.5 cup if you prefer sweeter cake
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1.5 cup milk


  • Grease and flour 8" pan, or ramekins. Line muffin tin with paper muffin cups. Set aside.
  • Preheat oven to 350f
  • Beat egg yolks lightly.
  • Add lemon juice, lemon rind and butter, beat until mixture thickens.
  • Sift flour, and add sugar, and salt, mix by hand to incorporate.
  • In the bowl with the egg yolk mixture begin to add dry, alternating with milk. Beat well, but take care not to over beat the mixture.
  • In a separate bowl beat egg whites until they form stiff peaks.
  • Fold egg whites gently into the batter by hand or gently mix on low speed with mixer for about 10 seconds.
  • Pour batter into a greased and floured 8" pan lined with parchment or paper lined muffin cups.
  • Bake at 350f for 45 minutes, or until cake springs back on the top.

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