Go Back
–+ servings
Baked Lemon Pudding in white bowl topped with whipped cream and powdered sugar.
Print Recipe
5 from 10 votes

Baked Lemon Pudding

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.
Prep Time10 minutes
Cook Time40 minutes
Cooling10 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 6
Author: Kristen Chidsey

Ingredients

  • 1 tablespoon unsalted butter, softened plus more for greasing baking dish
  • 1 tablespoon lemon zest
  • 1 cup granulated sugar
  • ½ cup lemon juice
  • 3 large eggs separated
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • powdered sugar and whipped cream for serving
US Customary - Metric

Instructions

  • Preheat the oven to 350℉/175℃ and grease a 5-cup baking dish generously with butter.
    Buttered shallow baking dish next to fresh lemons.
  • Place 1 cup granulated sugar in a large mixing bowl. Add 1 tablespoon lemon zest to the sugar and then using your fingers, gently rub the zest into the sugar. Add 1 tablespoon unsalted butter, softened 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.
    Lemon zest and granulated sugar mixed together.
  • Add ½ the milk and yolks for 3 large eggs to the sugar mixture and whisk until combined. Whisk in the 3 tablespoons all-purpose flour, followed by the remaining milk and ½ cup lemon juice. Whisk until the mixture is smooth.
    Egg yolks, sugar, butter and milk whisked together in mixing bowl.
  • In a separate medium mixing bowl, beat the the whites from 3 large eggs until stiff peaks form.
    Whipped egg whites in mixing bowl with still peaks.
  • Using a spatula, gently fold the egg whites into the batter.
    Lemon custard after egg whites folded into egg yolk mixture.
  • Pour the mixture into the prepared baking dish.
    Lemon Custard in white 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.
    Baked Lemon Pudding in white baking dish topped with powdered sugar.

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. 

Nutrition

Calories: 224kcal | Carbohydrates: 40g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 52mg | Potassium: 123mg | Fiber: 0.3g | Sugar: 36g | Vitamin A: 261IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 1mg
QR Code linking back to recipe