Ann has a talent for dreaming up simple and flavorful recipes. Her tastes are wide-ranging and she enjoys fine dining as much as discovering and experiencing the best fast food. Over her years of working as a recipe developer and food editor, she has compiled an impressive library of recipes that she continually mines for ideas and inspiration.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
Lemon pudding cake is an old-fashioned dessert best served warm.
Heat oven to 350°F.
Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
Combine remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks, lemon juice and lemon zest; continue beating until well mixed. Add flour and salt. Beat at low speed until well mixed. Stir in milk. Gently stir in beaten egg whites.
Pour mixture into ungreased 1 1/2-quart casserole dish. Place casserole into 13x9-inch baking pan. Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth. Bake 45-55 minutes or until golden brown. Remove casserole dish from water; cool 10 minutes. Sprinkle with powdered sugar, if desired.
Dietary Fiber: 0g
I cook for a Diabetic household, the changes I made were, sugar only in the egg whites, 1 cup of sugar substitute in the cake part, 1/3 cup lemon juice plus zest, cooked for 45 minutes , we liked it , of course I have no idea how the original recipe tastes., was delighted it worked this well.
much as i wanted to like it, this turned out way too eggy smelling for everyone. Had to throw the whole thing away. Can i try adding vanilla next time to counteract the eggy smell?
This tickled our taste buds like no other lemon recipe! When I was young my mom made Lemon Sponge Pie, this recipe reminds me very much of that pie. Every bite of the Baked Lemon Pudding Cake takes me back to my childhood and fond memories of mom's baking. I wouldn't change a thing about the recipe, it's just perfect the way it is. Thanks Land O'Lakes!
We all agreed that this recipe is a keeper! I was generous with the lemon juice. I didn't have time to cook it beyond 45 minutes, and it was great. Thanks for the recipe!
From the Test Kitchens...If you double this recipe you need to change the casserole dish to a larger one and may have to make some other adjustments so the recipe turns out. We have not doubled this recipe in any testing our kitchens at this point. But, provided you have the right size baking dish it might be worth a try if you need more servings of this dessert.
This is delicious! It is almost identical to the pie that my mom makes. The only difference is the number of eggs and that it is baked in a pre-baked pie crust. This was my Grandfather's favorite and he used to ask for it for his Birthday.
This was very easy to make, and so delicious! We put whipped cream on top instead of powdered sugar. Yum! The only problem I have now is my daughter wants to make other flavors! I have a chocolate pudding cake recipe, but she wants to try raspberry. Any suggestions?
Has anyone ever tried to double this? Any problems?
Could have been lemony er, but still delicious, and easy to whip up!
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1010
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!