Creamy Baked Lemon Pudding Cake Recipe

Name: Creamy Baked Lemon Pudding Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1 ½ cups all-purpose flour; 1 ½ cups granulated sugar; Butter; 4 large egg yolks; 4 large egg whites; Half And Half Cream; Zest of 2 large lemons; Lemon, Juice Of; Whipped cream (optional, for serving)

Indulge in this dreamy Creamy Baked Lemon Pudding Cake! The top bakes into a fluffy cake while the bottom transforms into a luscious lemon sauce – a delightful dessert that's surprisingly easy to make. This irresistible recipe is perfect for lemon lovers and anyone seeking a simple yet elegant dessert.

Prep Time 20 mins

Cook Time 50 mins

Calories 532.8 kcal

Protein 14g

Rating 4.3 (3 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Creamy Baked Lemon Pudding Cake

1 ½ cups all-purpose flour
1 ½ cups granulated sugar
Butter
4 large egg yolks
4 large egg whites
Half And Half Cream
Zest of 2 large lemons
Lemon, Juice Of
Whipped cream (optional, for serving)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Creamy Baked Lemon Pudding Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Creamy Baked Lemon Pudding Cake

Preheat oven to 350°F (175°C).
Grease and flour a small (8x8 inch) casserole dish.
In a large bowl, whisk together 1 ½ cups all-purpose flour and 1 ½ cups granulated sugar.
Cut in 1 cup (2 sticks) softened unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a medium bowl, whisk together 4 large egg yolks and 1 cup heavy cream (half and half) until smooth.
Stir in the zest and juice of 2 large lemons.
In a separate bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the lemon mixture.
Pour the batter into the prepared casserole dish. Place the dish in a larger baking pan and pour enough hot water into the pan to come halfway up the sides of the casserole dish (this creates a water bath).
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Let cool slightly before serving. Top with whipped cream or a dollop of sour cream for an extra touch of decadence.