Lemon Sponge Pudding Recipe

Indulge in this light and zesty Lemon Sponge Pudding, perfectly complemented by a homemade raspberry sauce. This classic dessert is surprisingly easy to make and boasts a delightful custardy texture with a burst of fresh lemon flavor. A perfect ending to any meal!

Prep Time 20 mins
Cook Time 65 mins
Calories 269.6 kcal
Protein 8g
Rating 4.5 (2 Reviews)
Lemon Sponge Pudding 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Sponge Pudding

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How to Make Lemon Sponge Pudding

  1. Preheat oven to 350°F (175°C).
  2. Combine 1 cup granulated sugar, 1 cup all-purpose flour, and 1/4 teaspoon salt in a large bowl.
  3. Zest and juice 2 large lemons. Add lemon zest, 1/2 cup lemon juice, 4 large egg yolks, and 1 (12-ounce) can evaporated milk to the dry ingredients. Whisk until smooth.
  4. In a separate bowl, beat 4 large egg whites until stiff peaks form. Gently fold into the lemon mixture.
  5. Pour batter into a lightly greased 8-cup baking dish.
  6. Place the baking dish in a larger roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the baking dish (bain-marie).
  7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  8. Let cool slightly before serving.
  9. **Raspberry Sauce:**
  10. Press 2 cups fresh raspberries through a fine-mesh sieve to remove seeds. You should have about 1 cup of puree.
  11. In a small saucepan, whisk together the raspberry puree and 2 tablespoons cornstarch.
  12. Cook over medium heat, whisking constantly, until the mixture boils and thickens (about 1-2 minutes).
  13. Serve the warm lemon sponge pudding topped with the warm raspberry sauce.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

197g

Fat

3g

Carbs

20g