Food Recipes Lemon Pudding Cake Recipe 3.8 (226) 11 Reviews In this lemon pudding cake recipe, an airy layer of cake sits on top of a luscious, creamy lemon pudding. Fresh lemon zest gives the sweet treat a tangy kick, and the turbinado sugar creates a golden brown crust once baked. By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on August 21, 2022 Print Rate It Share Share Tweet Pin Email A light, golden brown cake topping hides a creamy lemon pudding inside. Get the recipe. Photo: José Picayo Hands On Time: 15 mins Total Time: 1 hrs Yield: 6 serves Jump to Nutrition Facts Ingredients ¾ cup granulated sugar ⅓ cup all-purpose flour, spooned and leveled 3 large eggs, separated 2 tablespoons unsalted butter, at room temperature, cut into small pieces 1 cup whole milk 1 teaspoon finely grated lemon zest, plus 1/3 cup fresh lemon juice ½ teaspoon kosher salt 3 teaspoons turbinado or some other coarse sugar Directions Heat oven to 350° F. Place six 4-ounce ramekins or a 2-quart baking dish inside a large roasting pan. In a medium bowl, whisk together the granulated sugar and flour; set aside. In a second medium bowl, whisk together the egg yolks and butter until combined. Whisk in the milk and lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth. Using an electric mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2 to 3 minutes. In 3 additions, gently fold the egg whites into the lemon-sugar mixture. Divide the pudding mixture among the ramekins or pour into the baking dish. Dividing evenly, sprinkle with the turbinado sugar. To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins or baking dish. Bake until the tops are golden brown, 40 to 45 minutes for cakes in ramekins and 30 to 35 minutes for a cake in a baking dish. Rate it Print Nutrition Facts (per serving) 227 Calories 8g Fat 36g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 227 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 120mg 40% Sodium 212mg 9% Total Carbohydrate 36g 13% Total Sugars 29g Protein 5g Calcium 63mg 5% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.