Lemon Pudding Cake


  • Prep Time15 mins
  • Total Time55 mins
  • Makes8 servings
Lemon Pudding Cake

Photo, Erik Putz.

Chatelaine Triple Tested

Fluffy cake sits atop a surprise layer of citrus-y pudding in this comforting winter dessert.


  • 4 eggs, separated

  • 2 tbsp lemon zest

  • 1/2 cup lemon juice

  • 3 tbsp unsalted butter, melted

  • 1 cup granulated sugar

  • 1/3 cup all-purpose flour

  • 1/2 tsp salt

  • 1 1/2 cups whole milk


  • PREHEAT oven to 350F. Spray an 8-in. square baking dish with oil. Boil a kettle of water.

  • WHISK egg yolks, lemon zest, lemon juice and butter in a large bowl until combined. Whisk sugar, flour and salt in a medium bowl, then stir into egg mixture, alternating with milk in 2 additions, until just combined.

  • BEAT egg whites until firm peaks form. Stir a third of the whites into egg mixture, then fold in remaining whites in 2 additions until no streaks remain.

  • PLACE baking dish in a roasting pan and fill pan halfway with hot water. Bake until dark golden and puffed pudding pulls away from edges, 30 to 35 min.

  • REMOVE from water bath and let cool for 10 min before serving.

Nutrition (per serving)

Calories 224, Protein 5g, Carbohydrates 33g, Fat 9g, Sodium 196mg.

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