Lemon Pudding Cake II Recipe - Allrecipes.com
Lemon Pudding Cake II Recipe
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Lemon Pudding Cake II

Recipe by  

"A light cake that bakes on top of lemon pudding."

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch square pan Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  2. In a large bowl, combine sugar, salt and melted butter. Beat in the flour. Stir in the lemon zest and lemon juice. Combine milk and egg yolks, and add to lemon mixture.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
  4. Set cake pan in a water bath. Bake in the preheated oven for 40 minutes, or until top is lightly browned. Serve warm or cold.
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Reviews More Reviews

Most Helpful Positive Review
Mar 08, 2006

The only way the pudding could be bland tasting is if you use bottled lemon juice. I used fresh squeezed lemon juice and also used cream not milk. (Once in awhile you just have to give flavor to a recipe over skimping on fat.) This recipe was not the best lemon pudding recipe I've had but it was darn good.

Most Helpful Critical Review
May 19, 2010

This didn't turn out for me. 40 minutes into the baking, and the top had barely even set. Ended up cooking it well over an hour and by then, the "pudding" curdled. Thanks for sharing. The flavor was great.

Dec 14, 2008

I made this for my husband's birthday tonight. I followed the recipe exactly. We ate it fresh out of the oven, and between two adults and two toddlers, it was gone within ten minutes. The cake layer is light and airy, the pudding layer is creamy and lemony, and the whole thing was just delicious. Thanks for a great recipe!

Feb 08, 2010

Fantastic pudding cake! The cake was really light and airy, and the pudding was tart and sweet. I followed the recipe exactly and it turned out delicious. Definitely a keeper!

Sep 09, 2007

A nice change from the usual baked cake & pudding recipes - caramel, chocolate, rhubarb, etc... It was full of flavour (I did use the zest of an entire lemon & fresh squeezed juice) and was very light. I topped it off with fresh raspberries and whipped cream...delicious!

Mar 08, 2010

I made it according to the recipe but added slightly more lemon juice and it was great! super lemony and tart. Everyone at work and at home loved it. And so simple to make. Only problem was it was messy to serve. But it was delicious immediately out of the oven and still great the next day!

Jul 15, 2009

Made this exactly as described, no changes, and it was gone in minutes. Mine is a family of college kids, and this was a perfect hit. The next time I made it, I did a double-batch, and the leftovers were even better cold the next day for breakfast!

Jun 15, 2011

I had one lemon left and wasn't sure what to do with it when I came across this recipe. I followed the recipe exactly and topped it with freshly whipped cream. It is really yummy! I love anything lemon and it's not an overpowering lemon taste. I used all of the zest from the lemon and the juice I got was a little less than the 1/4 called for. My husband and kids love it, so I will definitely make this again.


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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 122 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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