Lemon Custard Pudding Cake

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My mom never made this cake, but many grandmothers and mothers before her did. I was intrigued by this cake because, well, I had all of the ingredients in my kitchen. 🙂 This was much easier to put together than I imagined and has a lovely flavor and scent of lemon. There are many recipes out there, but here is the way I put mine together.

Lemon Pudding Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American


  • 1 & 1/2 cups sugar
  • 4 tablespoons butter
  • 2/3 cup lemon juice–add a tsp. Of zest if you like
  • 1 cup whole milk
  • 1/3 cup half and half
  • 1/2 cup flour
  • 3 egg yolks
  • 3 egg whites


  • Preheat the oven to 350 degrees.
  • Melt the butter and mix with sugar in a large mixing bowl.
  • Pour in the lemon juice and mix.
  • Put in the egg yolks and mix together.
  • Add the milk, half and half and flour and mix thoroughly–the batter will be thin and light.
  • Beat the egg whites in a separate bowl until soft peaks form and the egg whites look glossy.
  • Fold the egg whites into the batter until combined. Do not beat.
  • Spray the ramekins or casserole dish with cooking spray and pour the batter into them.
  • Bake the ramekins or dish within another dish with boiling water about half way up the sides for about 40 minutes or until browned on the top.
  • Let cool for a few minutes so that the lemon cakes are warm or slightly cooled.
  • You should have a light cake on the top with a custard pudding on the bottom.
  • Serve with berries or whipped cream.
  • I think actually I could decrease the sugar by 1/4 cup and still have a very good bake, but this was filling and very tasty. I will definitely be making this again–Soon. Very soon. 😀
Keyword custard, lemon

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