The combination of flavors in this chard and kale side dish is excellent. I’ve taken it to potlucks and picnics, and even the kids enjoyed it!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 to 8 – inch square pan |
Ingredients
- ¾ cup white sugar
- 1 pinch salt
- 3 tablespoons butter, melted
- ¼ cup sifted all-purpose flour
- 1 teaspoon grated lemon zest
- ¼ cup lemon juice
- 1 ½ cups milk
- 3 egg yolks
- 3 egg whites
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large bowl, combine sugar, salt and melted butter. Beat in the flour. Stir in the lemon zest and lemon juice. Combine milk and egg yolks, and add to lemon mixture.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
- Set cake pan in a water bath. Bake in the preheated oven for 40 minutes, or until top is lightly browned. Serve warm or cold.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 73 mg |
| Sugars | 21 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I doubled the recipe, used more lemon and less milk, and put the runny batter in ramekins in a water bath and only baked for 30 minutes since the ramekins are small. Delicious!
I have adapted this into a ‘tiramisu’ pudding cake. I swap the lemon for vanilla espresso. Once baked, I refrigerate and the top with whipped cream and a dusting of cocoa powder. Not exactly tiramisu, but an easy, delicious substitute!
This is THE BEST lemon pudding cake recipe out there, hands down. I’ve made it many times. My mom relied on the Joy of Cooking version, and I recently made them together for comparison, but this one beats it according to four guests. I’ve also tried a 4 egg recipe but found it too meringue-y. My only change was to add a couple drops of lemon extract as insurance against my lemon juice being less than “magical.” I’ve even made this using rice flour for Celiac safety, and it was still awesome.
Years ago I made this and had my parents over for dinner. My dad (in his 70’s at the time) said his mother used to make this! Tip: don’t bother with this recipe if you aren’t prepared to use fresh lemons – it truly makes the difference! I don’t really even like lemon desserts (especially fluffy ones) but this one is excellent!
Family favourite. Easily doubled. Use the lemon rind from the entire lemon for a real tangy taste.
No changes and I loved it. Will make again.
I made this three times the first week that i found it. It is delicious hot or cold. Everyone I served it to loved it. When I make it for my family I double the lemon juice as we like it tart.
My 8 year old and I loved it. I used both more lemon and less sugar than the recipe called for. For the lemon, I used an entire large lemon’s worth of lemon zest which was more than one teaspoon and the same lemon’s juice was more than 1/4 cup. I only used 1/2 cup sugar.
We loved this dessert! I made this recipe as is, except for using unsweetened plain soy milk instead of milk. I’ve never had nor made a pudding cake before so I have nothing to compare it to, but this is definitely a winner as far as flavor (lemony) and consistency (fluffy) are concerned.
Was so sceptical when I saw how watery the batter was….but it just turned out beautifully done. Took more time to bake it though, an hour or so but it’s definitely a recipe to keep. All the family just loved it 🙂
Really easy and delicious. I used fresh lime juice actually as I didn’t have any lemons on hand. Turned out perfectly. Did take a little longer than recommended to cook. If/when I make it again, I will probably beat the egg whites first and remove them (for convenience) so I can use my mixing bowl for both sets of ingredients.
Its an amazing recipe.and definitely I will do it again 🙂
The term ‘cake’ in the title threw me. It wasn’t a cake at all. I didn’t care for the egg white sort of texture of the ‘cake’ (ie. top layer). It certainly was lemony and that saved the day, but I won’t make this again.
Very unique! The flavor is delicious! I liked the texture, but others who tried it were not so sure. I liked the baked bread on top and pudding beneath.
I was very suprise how good this turned out, which was more like a cake custard. The ingredients seemed too skimpy to make a “cake” and halfway through prep I got concerned, but it turned out great. I did make minor changes: used 1/2 cup of sugar, lemon extract instead of lemon zest & almond milk and I didn’t even whip the egg whites all the way through. Yummy!
Delicious! I reduced the sugar by half and used skim milk and it turned out great. It is a healthy and delicious dessert anytime.
A big hit. Not a spec was leftover. A little on the sweet side so will try to reduce the sugar next time. Took longer to cook than in recipe. End result was worth the wait. This is a keeper.
I usually make the chocolate version of this. My husband and I enjoyed this. We ate it with whipped cream. It was light and airy, and was three servings for us. I used extra lemon juice and rind (2 whole lemons total.) I liked it better cold, it tasted less eggy.
Simple, tasty treat! I used only a half cup agave for sweetener, only one tablespoon butter, substituted 1 tsp lemon extract for zest, used soy milk and used egg beaters so mixed everything all at once. Turned out perfect depsite the modifications.
I used only 1/2 cup of sugar and added an extra splash of lemon juice….perfect !
I had one lemon left and wasn’t sure what to do with it when I came across this recipe. I followed the recipe exactly and topped it with freshly whipped cream. It is really yummy! I love anything lemon and it’s not an overpowering lemon taste. I used all of the zest from the lemon and the juice I got was a little less than the 1/4 called for. My husband and kids love it, so I will definitely make this again.