Lemoncake Pudding

Lemoncake Pudding

  • Prep: 20 min
  • Cook Time: 50 min
  • Total: 1 hr 10 min
  • Serving: 6 Servings

A delicate and light cake pudding made from fresh lemon juice and grated lemon rind. This elegant and refreshing dessert is the perfect cap to a rich and hearty meal.


  • 1/4 cup flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons grated lemon rind
  • 2 eggs separated into yolks and whites
  • 1/4 cup lemon juice
  • 1 cup milk


  1. Preheat oven to 350 degrees.
  2. In a large bowl, sift together the flour, sugar, salt and lemon rind.
  3. In a small bowl, beat the egg yolks with a handheld mixer until well beaten. Rinse off the mixer beaters and in a medium bowl, beat the egg whites until they form stiff white peaks.
  4. Add the lemon juice, egg yolks, and milk to the flour mixture; stir until well blended. Carefully fold in the egg whites.
  5. Pour the mixture into 6 custard cups and place the cups in a cooking pan filled with 1-1/2 inches of water.
  6. Bake for 50 minutes, remove and dust with powdered sugar.

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