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Old-Fashioned Lemon-Lime Pudding Cake

Featured in our 2020 Easter Guide

Servings: 6 to 8

Definitely one of the best traditional desserts ever. I’ve amped up the citrus,  however, to make it as bright as it is comforting. A little tart and a little sweet, this cake makes its own sauce while baking. Serve warm, with a dollop of whipped cream.


  • Unsalted butter, for the pan
  • 1-1/2 cups whole milk
  • 4 large eggs, separated
  • 2 tsp. finely grated lemon zest
  • 2 tsp. finely grated lime zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/2 tsp. kosher salt
  • 1-1/4 cups granulated sugar
  • 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  • Whipped cream, for serving
  • Small fresh mint leaves, for garnish

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 110
  • Sodium (mg): 95
  • Carbohydrates (g): 42
  • Fiber (g): 0
  • Sugar (g): 34
  • Protein (g): 6


  • Position a rack in the center of the oven, and heat the oven to 350°F. Butter an 8×8-inch baking pan.
  • In a large bowl, whisk the milk, egg yolks, lemon and lime zests, lemon and lime juices, and salt.
  • In a small bowl, whisk 1 cup of the sugar and the flour.
  • Stir the dry ingredients into the wet, a little at a time, to form a mostly smooth batter (it’s OK if a few small lumps remain). Set aside.
  • In a stand mixer fitted with the whisk attachment (or in a medium bowl using a hand-held electric mixer), beat the egg whites on medium speed until foamy and white, but still quite soft. Continue beating while slowly adding the remaining 1/4 cup sugar. Beat until the whites are glossy and hold medium peaks. Take care not to overbeat the whites.
  • Scoop out about one-quarter of the whites, and gently fold them into the batter until well blended. Fold in the rest of the whites, working gently to preserve as much volume as possible.
  • Pour the batter into the prepared baking pan, place in the oven, and turn the heat down to 300°F. Bake until the cake is puffed and dry-looking on top but still soft underneath, 35 to 40 minutes; start testing at around 25 minutes. To test for doneness, give the pan a little shake; it should barely jiggle and have
    pulled away from the sides a bit. There should be no color or browning on top.
  • Let the pan cool on a rack until barely warm, about 30 minutes. Serve big scoops in bowls, topped with the whipped cream and mint.


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Reviews (2 reviews)

  • SherryC | 03/28/2020

    I have followed FC for a long time & have a high level of confidence in the recipes. Sorry to say this was a flop. It was bland, pasty, colorless and all around not good. I made this for a family get together and unfortunately, threw the majority of it away.

  • mfl | 03/26/2020

    Did not work out at all, way too sweet and the pudding never set. The flour also made it taste pasty. Not anywhere as good as the Buttermilk Pudding Cakes.

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