Louise's Lemon Pudding Cake with Water Bath Baking
A magical dessert that separates during baking to create a light cake layer on top and creamy lemon pudding underneath. The lemon zest is mashed into sugar to release its oils, creating intense citrus flavor throughout. Baked in a water bath for gentle, even cooking, this comforting dessert can be served warm from the oven or chilled. Perfect for dinner parties or Sunday family meals when you want something both impressive and nostalgic.
Ingredients
- 1 cup granulated sugar, divided use
- grated zest of two lemons
- ⅛ teaspoon salt
- ¼ cup all purpose flour
- 4 tablespoons unsalted butter, melted
- ⅓ cup lemon juice
- 3 large eggs, separated
- 2 tablespoons heavy cream
- 1 cup milk
- ⅛ teaspoon cream of tartar
Instructions
- 1
Preheat oven to 350 degrees and butter an 8 inch baking dish
- 2
Prepare a roasting pan large enough to hold the baking dish for water bath
- 3
Set aside 1/4 cup sugar and place remaining 3/4 cup in mixing bowl
- 4
Add lemon zest to the 3/4 cup sugar and mash with back of spoon until fragrant
- 5
Stir in salt and flour until well combined
- 6
Add melted butter, lemon juice, and egg yolks and mix until well blended
- 7
Stir in cream and milk then set aside
- 8
Beat egg whites and cream of tartar until fluffy
- 9
Gradually add reserved 1/4 cup sugar and beat until stiff but still moist
- 10
Fold egg white mixture into lemon mixture
- 11
Pour batter into prepared baking dish
- 12
Place baking dish in larger pan and fill with water halfway up sides
- 13
Bake on center rack for 40-45 minutes or until top is lightly browned
Tips
Mash lemon zest into sugar with the back of a spoon to release the oils and create more intense citrus flavor.
Make sure egg whites are stiff but still moist - overbeaten whites will deflate when folded in.
The dessert magically separates during baking into cake on top and pudding below.
Good to Know
Refrigerate covered for up to 3 days. Can be served cold or rewarmed gently.
Can be made up to 1 day ahead and refrigerated. Serve at desired temperature.
Serve hot from the oven or chilled. The cake layer will be on top with pudding below.
Common Mistakes
Don't overbeat egg whites or they'll deflate when folded into batter.
Ensure water bath water comes halfway up sides for even gentle cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
sweeter flavor
FAQ
Can I make this without a water bath?
The water bath ensures gentle, even cooking and prevents the eggs from curdling. Direct oven heat may cause uneven cooking.
How long will this keep in the refrigerator?
Store covered in refrigerator for up to 3 days. The texture may become more pudding-like over time.
Can I use a different size pan?
An 8-inch dish is ideal for proper depth and cooking time. Larger pans may cook too quickly and smaller ones too slowly.