Lemon Pudding Cake


Recipe: Lemon Pudding Cake

Summary: A dish of heavenly pudding and cake doesn’t have to look good to taste incredible. While baking, the pudding cake separates into two layers – light and cakey on top and silky and custardy on bottom.


    • 1/4 cup all-purpose flour
    • 2 teaspoons cornstarch
    • 1 1/4 cups sugar
    • 5 tablespoons butter, softened
    • 2 tablespoons grated zest and 1/2 cup juice from 3 large lemons
    • 5 large eggs, separated
    • 1 1/4 cups milk, room temperature
    • 2 quarts boiling water (or enough boiling water to come up halfway on the sides of the baking pan)

For instructions please visit: Mels Kitchen Cafe



Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6

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