Traditional Irish Lemon Pudding Cake
A light and fluffy lemon pudding cake with a rich custard-like bottom layer, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
Scale
- 4 unit egg (separated)
- 6 tbsp granulated sugar
- 1 unit lemon (zested and juiced)
- 2 tbsp unsalted butter (melted)
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 pinch salt
- 1 tsp butter (for greasing)
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 1-quart baking dish with the butter.
- Place this dish into a larger roasting pan, ready for the water bath.
- In a medium bowl, whisk the egg yolks with 2 tablespoons of the granulated sugar and all of the lemon zest until the mixture is pale and creamy.
- Stir in the melted butter and flour until smooth, then gradually whisk in the milk and lemon juice until fully combined.
- In a separate clean bowl, beat the egg whites with the salt until soft peaks form.
- Gradually add the remaining 4 tablespoons of sugar, continuing to beat until stiff glossy peaks form.
- Pour the lemon-yolk mixture into the prepared baking dish.
- Spoon the beaten egg whites gently over the top without stirring.
- Carefully pour hot water into the larger roasting pan around the baking dish until the water comes halfway up the sides of the dish.
- Bake for 30 to 35 minutes, or until the top is golden brown and the pudding is just set but still slightly jiggly in the center.
- Remove the baking dish from the water bath and let the pudding cool for about 10 minutes before serving.
Notes
Pairs beautifully with whipped cream or vanilla ice cream. Cover leftovers tightly and refrigerate for up to 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg