Lemon Pudding Cake

Photo from Good Housekeeping

Recipe from Good Housekeeping


  • 4 tablespoons unsalted butter, at room temp, plus more for the dish
  • 1 cup granulated sugar
  • 3 large eggs, separated
  • 1/3 cup all-purpose flour
  • 3/4 cup whole milk
  • 1/3 cup fresh lemon juice
  • Confectioners’ sugar, for dusting


  1. Heat oven to 350°F and grease shallow 2-quart oval baking dish.
  2. Using electric mixer, beat butter, granulated sugar and egg yolks in large bowl until light and fluffy, about 3 minutes.
  3. Add flour and mix to combine.
  4. Reduce mixer speed to low and mix in milk and lemon juice (batter may look curdled).
  5. In second bowl, with clean beaters, beat egg whites until stiff peaks form, 3 minutes.
  6. Stir one-third of whites into lemon mixture, then fold in remaining whites until combined.
  7. Transfer mixture to prepared baking dish and place dish in roasting pan. Add enough boiling water to roasting pan to come one-third of the way up baking dish.
  8. Transfer roasting pan to oven and bake until light golden brown, 35 to 40 minutes.
  9. If desired, place a bunny cutout on top of cake, then dust with confectioners’ sugar. Carefully lift away template and serve.

Nutritional information (per serving): About 290 calories, 11.5 g fat (6.5 g saturated), 5 g protein, 50 mg sodium, 43 g carb, 0 g fiber

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