Lemon Pudding Cake

Lemon Pudding Cake
(Adapted from An Italian In My Kitchen)


1 tbsp unsalted butter, softened
2/3 cup brown sugar (divided)
3 large eggs, room temperature, separated
1/4 cup all purpose flour
1 cup milk, room temperature
1/3 cup lemon juice, room temperature


1. Preheat oven to 350 F. Grease and flour an 8 inch square pan.

2. In a large bowl, cream the butter and 1/3 cup of the sugar. Add the egg yolks and beat to combine.

3. With a wooden spoon, alternatively stir in flour and milk until combined. Stir in the lemon juice.

4. In another bowl, combine egg whites and 1/3 cup of the sugar. Beat until stiff.

5. Fold egg white mix into batter, then pour into prepared pan.

6. Place cake pan in a larger pan with about 1 1/4 inches of hot water and transfer to the oven.

7. Bake until golden brown. 

** Original recipe called for a baking time of 25-30 minutes, it took mine 50 minutes to become golden brown, but I may have overcooked it. It didn't have that "pudding" texture on the inside! Will try it again!


Beatrice P. Boyd said...

Oh this does sound so good, Rain, and I may have to try it in the future!

Rain said...

Dorothy, I will need to try it again, but maybe FOLLOW the recipe lol...it just seemed so undercooked, but maybe that's the point of a pudding cake!!!