Lemon Pudding Cake

I was torn with what recipe to start 2015 with, I have a gooey, dark and moody cup cake recipe to share but after all the indulgence of Christmas I thought something light and fresh (and still giving sweetness) might be a better, less guilty way to start 2015!

I found this beautiful looking recipe on Pinterest it looked so fresh and light and although I’m a real chocolate lover, when it comes to cake I’ll take a lemon based one over chocolate any day. This recipe is from Seasons & Suppers, which is a gorgeous food blog, but originally it features in How to Feed a Family: The Sweet Potato Chronicles Cookbook – yes another one added to my wishlist. If we ever move, I’m planning a ridiculous splurge on cookery books!

We baked these in muffin cases, and they were light and fluffy, like lemon clouds that dissolved ever so satisfyingly on the tongue, worth the effort as this recipe does have a few processes to get the texture and consistency just right.

Recipe at the end…




30g butter, softened

225g caster sugar (plus 2 tbsp)

3 large eggs, separated

1 tbsp lemon zest

25g plain flour

250ml milk

1/4 tsp salt

3-4 freshly squeezed lemon juice

Icing sugar for dusting


1. Pre-heat the oven to 180C, line a muffin tray with 6 cases

2. You will also need a deep tray, filled with simmering water that can also contain your muffin tray.

3. Separate your eggs set to one side

4. Add the sugar to a large bowl along with the butter beat until the mixture is grainy but light.

5. Add the egg yolks one at a time beating well after each addition. Add the lemon zest, flour and salt and continue to combine

6. Add the milk and lemon juice and mix all together. Set aside

7. In another bowl or mixer beat your egg whites until they are beginning to form soft peaks. Add the 2 tbsp of sugar and beat/mix until you have stiff peaks.

8. Spoon and fold in the egg whites into main mixture until you have a combined mixture, uniform in colour and texture but work gently to keep the air.

9. Spoon into your muffin cases and transfer your muffin tray to your deep pan with simmering water, place in the oven and bake for around 30 minutes – you want a golden firm top use a skewer to check the inside has set.

10. Remove from the oven and the simmering tray of water and allow to cool a little before serving warm.




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