Baked Lemon Cake Pudding
A light, tangy lemon cake pudding with fluffy meringue topping, perfect for a comforting dessert that combines citrus brightness with a soft, custardy texture.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a 1-quart casserole dish.
- In a small bowl, with mixer on high, beat egg whites with salt until soft peaks form.
- Gradually sprinkle in 1/2 cup sugar, beating until sugar is completely dissolved and whites form stiff peaks.
- In another small bowl, beat egg yolks with 1/4 cup sugar until well combined.
- Add remaining ingredients—flour, melted margarine, milk, lemon juice—and beat until smooth.
- Gently fold the egg yolk mixture into the egg whites with a wire whisk until just combined.
- Pour the batter into the prepared casserole dish.
- Set the casserole in a shallow pan and place on the oven rack.
- Fill the pan halfway up the sides of the casserole with boiling water.
- Bake for 55 to 65 minutes until the top is golden and the pudding is set.
- Cool on a wire rack.
- Serve slightly warm or cold, topped with whipped cream if desired.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until they form stiff peaks. If you don't have margarine, unsalted butter can be used as a substitute for a richer flavor. You can also adjust the lemon juice to taste, adding more for a tangier cake. For a variation, consider adding a teaspoon of lemon zest for extra citrus aroma.
Serving Suggestions
This Baked Lemon Cake Pudding is delightful served slightly warm or chilled. For an extra touch, top with a dollop of whipped cream or a sprinkle of powdered sugar. It pairs beautifully with Aunt Dora'S Coffee Cake for a delicious brunch spread or as a light dessert after a hearty meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 20-30 seconds or until warm. Avoid reheating the entire dish at once to prevent it from becoming dry.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Lemon Cake Pudding contains roughly 373 calories, with 4g protein, 43g carbohydrates, and 21g fat. It is a good source of iron (16% of the Daily Value), calcium (14% of the Daily Value), and vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 1444mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to a day. However, it’s best to bake it fresh to achieve the optimal texture. If you bake it ahead, let it cool completely before storing, and reheat gently before serving.
What can I serve with this pudding?
This pudding is delicious on its own but can be enhanced with fresh berries, a scoop of ice cream, or a drizzle of lemon sauce. For a complete meal, consider serving it alongside a light salad or as part of a dessert buffet with other American recipes.
Can I use a different citrus juice?
Absolutely! While lemon juice is traditional, you can substitute it with lime or orange juice for a different flavor profile. Just keep in mind that the sweetness and acidity levels will vary, so taste the batter before baking to adjust the sugar if necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).