Most of us like dessert year round, but when spring arrives, we tend to seek lighter desserts made with fruit and often lemon. One of my favorite lemon desserts is the following Lemon Pudding Cake, which I have been making for years. It consists of a light cake sitting on top of a smooth, tart, creamy pudding. It makes the perfect springtime dessert.

I sometimes make a slow cooker version Lemon Lava Cake, but the baked version is lighter and better. This recipe came from one of my favorite church cookbooks printed in 1965; that was before the trend of calling pudding cakes “lava” cakes, but I believe they are similar.


6 Servings



3 eggs, separated
1/4 cup lemon juice
3 tablespoons butter, softened
1 1/2 cups milk
3/4 cup sugar
1/4 cup flour
1/8 teaspoon salt

Powdered sugar for dusting

1. Preheat oven to 350°. Spray a 2 quart glass baking dish with non-stick spray.
2. Beat egg whites until stiff peaks form; set aside.
3. Beat egg yolks; blend in juice, butter, and milk.
4. Measure the sugar, flour, and salt into a fine strainer set over the egg yolk mixture; shake through. Mix on low speed until smooth.
5. Fold in the egg whites. Transfer the mixture to the prepared baking dish.
6. Bake 35-40 minutes or until puffed and set.
7. Remove from the oven and serve warm or at room temperature sprinkled with powdered sugar, or with sweetened whipped cream.

Amount Per Serving
Calories 248 Calories from Fat 93
Percent Total Calories From: Fat 38% Protein 9% Carb. 53%

Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 6 g
Cholesterol 130 mg
Sodium 169 mg
Total Carbohydrate 33 g
Dietary Fiber 0 g
Sugars 25 g
Protein 6 g

Vitamin A 9% Vitamin C 9% Calcium 0% Iron 3%