Baked Lemon Pudding Cake

Lemon Pudding Cake Recipe
9 Reviews
Lemon pudding cake is an old-fashioned dessert best served warm.
20 min
Prep Time
Total Time
6 servings


large Land O Lakes® Eggs, separated
1 cup
1/3 cup
Land O Lakes® Butter, softened
1/4 cup
lemon juice
1 tablespoon
freshly grated lemon zest
1/4 cup
all-purpose flour
1/8 teaspoon
1 cup
Powdered sugar, if desired


  1. Heat oven to 350°F.
  2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding1/4 cup sugar, until glossy and stiff peaks form. Set aside.
  3. 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.
  4. 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.

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Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and Reviews


I have made this receipe many times. I add as much lemon zest as I like. I have often doubled the receipe with the only problem being, it never seems to be enough! This receipe has followed me from childhood to almost 70 years old. Some things never age!




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.


You could try adding 1 t. vanilla to the mixture if the eggy texture and or smell bothers you. But a baked pudding cake will have eggs since the eggs are what provide the structure to the dessert.


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?

Test Kitchen Comment
From: Cindy
You could try adding 1 t. vanilla to the mixture if the eggy texture and or smell bothers you. But a baked pudding cake will have eggs since the eggs are what provide the structure to the dessert.
Posted January 11, 2013


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!

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