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Grandma Woodall’s Baked Lemon Pudding Cake

Yields1 Serving

 1 1/2 cups sugar
 1/2 cup all-purpose flour
 1/2 tsp. baking powder
 1/4 tsp. salt
 3 large eggs, separated
 finely grated zest of a lemon (or two, if you like it zingy)
 1/4 cup lemon juice
 1 1/2 cups milk
 2 Tbsp. melted butter

Preheat the oven to 375F. In a large bowl, stir together 1 cup of the sugar, the flour, baking powder and salt.


In a small bowl, stir together the egg yolks, lemon zest and juice, milk and butter. Add to the dry ingredients, mixing just until combined.


In a clean glass or stainless steel bowl, beat the egg whites until soft peaks form, gradually add the remaining 1/2 cup sugar, beating constantly until the mixture stands in stiff peaks. Gently fold into the lemon batter, and scrape into a buttered baking dish.


Set the baking dish into a larger dish and fill halfway up the side with water. Bake for 45 minutes, until golden and springy to the touch. Serve warm or cold.