Made with simple ingredients and kissed with the sweet-tart flavor of fresh lemons, this light and creamy Baked Lemon Pudding Cake is a delicious cross between pudding and cake.
1tablespoonunsalted butter, softenedplus more for greasing baking dish
1tablespoonlemon zest
1cupgranulated sugar
½cuplemon juice
3largeeggsseparated
3tablespoonsall-purpose flour
1cupwhole milk
powdered sugar and whipped cream for serving
Instructions
Preheat the oven to 350°F and grease a 5-cup baking dish generously with butter.
Place the sugar in a large mixing bowl. Finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add 1 tablespoon of softened butter to the sugar mixture and using your fingers or a spatula mash the butter into the sugar until the butter is evenly distributed through the sugar and the mixture resembles wet sand.
Add ½ cup of milk and egg yolks to the sugar mixture and whisk until combined. Whisk in the flour, followed by the remaining ½ cup of milk and ½ cup of fresh lemon juice. Whisk until the mixture is smooth.
In a separate medium mixing bowl, beat the 3 egg whites until stiff peaks form.
Using a spatula, gently fold the egg whites into the batter.
Pour the mixture into the prepared baking dish.
Bake for 40 minutes, until the pudding has set and the top is golden. Remove from the oven, let cool for 10 minutes. Dust with powdered sugar and serve warm with whipped cream if desired.
Video
Notes
For Lemon Zest and Lemon Juice: 2 large lemons should yield ½ lemon juice and 1 tablespoon lemon zest.Whole Milk: Feel free to use 2% or skim milk, but the pudding won't be as rich or creamy.Storage: Let the pudding cool to room temperature. Cover tightly or transfer to an airtight container and refrigerate for up to 3 days. Reheat individual servings at 50% power for 60-seconds to warm if desired before serving.