Lemon Pudding Cake

Updated March 11, 2025

Lemon Pudding Cake
Christopher Testani for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
1 hour
Rating
5(4,323)
Comments
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A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. It’s an excellent party dish, warm and just out of the oven. But it’s equally as good out of the fridge, its flavors melded and mellowed. —Julia Moskin

Featured in: Straight from the Home Coop

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Ingredients

Yield:6 to 8 servings
  • 4large eggs, separated
  • 1teaspoon finely grated lemon zest
  • cup lemon juice
  • 1tablespoon unsalted butter, melted
  • 1cup sugar
  • ½cup all-purpose flour
  • ½teaspoon kosher salt
  • cups whole milk
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

204 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 0 grams dietary fiber; 28 grams sugars; 5 grams protein; 174 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.

  2. Step 2

    In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.

  3. Step 3

    Whip the egg whites until soft peaks form, then gently fold them into the batter.

  4. Step 4

    Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.

Tip
  • Adapted from "The Farm," by Ian Knauer (Houghton Mifflin Harcourt)

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Ratings

5 out of 5
4,323 user ratings
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Comments

I've been making this since the 1960s. I think the recipe came from Fannie Farmer. I use almost twice as much zest and extra lemon juice, less sugar (3/4 cup) and plain yogurt thinned with water instead of milk. It has a slightly cheese cake-y or maybe cheese danish taste which I like very much.

Next time you bake this recipe place the pan containing the batter for the pudding cake in the water bath pan first and then fill the water bath pan with hot water from the tea kettle. Then place in the oven.

I've made a similar recipe for years, using buttermilk, but I fold in a cup of fresh raspberries to the mixture before pouring it into the baking dish. I then serve more fresh raspberries on the side. You could use any kind of berries, or even a mix. In addition to adding flavor, and a bit of texture, the pop of color from the berries is great.

And when baking, the deeper the water, the more custard, and the shallower the water, the more cake. Adjust to your preference!

This says it is good out of the fridge; should it be warmed up or served chilled?

My milk was sour but it did not hurt this at all.

This is my go-to summertime dinner party dessert, with fresh, sweet blackberries and tart raspberries on the side , with a dollop of whipped cream. I've baked it both in a ceramic dish and a round springform pan, and I lean toward the latter when I want more custard. Either way, this is a wonderful, light dessert whether hot or cold.

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Credits

Adapted from "The Farm,” by Ian Knauer (Houghton Mifflin Harcourt)

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