Lemon Pudding Cake


4 large eggs separated

1 cup granulated sugar

1/3 cup flour
or substitute with gluten free 1 to 1 flour or almond flour

1/2 teaspoon salt

3 tablespoons unsalted butter, melted and cooled slightly

3/4 cup milk

1 tablespoon lemon zest

1/2 cup fresh lemon juice

Whipped Cream, optional

powdered sugar, for dusting

fresh raspberries, optional

Preheat your oven to 350, then fill a large skillet with enough water to go up the sides by 1/2" and place in the oven.

Grease a 9" cake pan or pie plate and set aside.

Whisk together eggs, sugar, flour and salt until combined.

Then whisk in butter, milk, lemon zest and juice until incorporated.

Beat egg whites on medium high speed until glossy and soft peaks form, for 1 minute.

Gently fold 1/3 of egg whites into the lemon mixture until just combined.

Fold in another 1/3, followed by the last 1/3 and it's ok to see large fluffs of egg white.

Remove the pan of water from the oven with an oven mitt.

Place the prepared pan inside the water bath, then gently pour the batter into the prepared pan and spread evenly, as gently as possible.

Bake for 30 to 35 minutes or until set.

Check doneness after 30 minutes - the cake will wobble slightly when it's done.

Gently remove the pan from the water bath and place on a wire rack to cool.

Serve warm or allow to come to room temperature.

Top servings with dusted sugar, whipped cream and raspberries, optional. Enjoy!
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