It’s one of those miracle desserts that goes into the oven as a cake batter and comes out baked with two distinct layers. The bottom layer becomes a luscious, lemony pudding and the top becomes a light and delicate cake! How does that happen? I’m assuming it has something to do with the amount of liquid this recipe has. Since liquids like milk and whipping cream are heavy, they settle down into the bottom of the dish, which creates the pudding. But I’m no scientist, just a lemon dessert addict and think a lot of you are too! One of the most popular lemon desserts are Lemon Bars (or Lemon Squares.) Well, this Lemon Pudding Cake will give them a run for their money! I employed a technique that allows the zest of three large lemons to steep in a simmering milk and heavy cream mixture. After it sits for about 15 minutes, you strain the lemon zest and what you have left is delicious milk with lemon essence! Then, the juice from the lemons is what gives it the punch! A little topping of whipped cream and you have a fabulous dessert served in individual ramekins that have baked in a water bath. I love this recipe and I hope you will too!
Watch my How To Video for Lemon Pudding Cake here!
- 3 large lemons (for zest and juice)
- 2 large eggs, plus 2 large whites
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 1 cup sugar, divided
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- whipped cream or Cool Whip for garnish
- Grate enough lemon to yield 3 tablespoons of zest. Squeeze the lemons to yield ½ cup lemon juice. In a saucepan, bring milk and heavy cream to a simmer, stirring often. Add lemon zest, stir and set aside to steep for 15 minutes. In a bowl combine ¾ cup sugar, flour, baking powder and salt, whisking to combine. Add lemon juice, 2 egg yolks and vanilla, whisking to combine. Strain the lemon zest from milk mixture and pour milk mixture into bowl, stirring to combine. In a separate bowl, beat 4 egg whites until frothy, about 2 minutes. Add ¼ cup sugar and continue beating until stiff peaks are formed. Add 1/3 of the egg whites and whisk into egg mixture. Gently fold in remainder of egg whites until smooth and creamy. Line a large casserole dish or roasting pan with a kitchen towel. Place 6 (4-6oz) ramekins in pan. (The towel is so the ramekins don’t rattle during baking process.) Fill the pan with water enough to go up 1/3 of the ramekin. Bake at 350 degrees for about 50 minutes. Remove from oven and let ramekins set in the water for 10 minutes. Remove and serve with a dollop of whipped cream or cool whip on top. Delicious room temperature or chilled.