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Recipe

Old-Fashioned Lemon-Lime Pudding Cake

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.

Ingredients

  • 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

Preparation

  • 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.

Reviews

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Reviews (11 reviews)

  • Justbake | 05/25/2020

    I really like the flavors and mix of textures, but like many others, I had trouble with the bake. To start my batter was thin even after folding in the egg whites, not sure if that is how it is supposed to be. I used a glass pan. At 25 minutes, my middle was still sunk, at 35 minutes there was alot of jiggle and the middle was still sunken. At 40 minutes the middle was not domed and the sides had not pulled away, but maybe that was the time to pull it out. I pulled it out at 45 minutes, with the middle even, a very small part of the corners had pulled away and the edges were starting to brown, with a couple of areas starting to brown. I worried I overbaked it, but when I scooped some out I would struggle to call the bottom part a pudding, it was too liquidy, so it seeped out, or maybe I did overbake and it broke? The author says it makes it own “sauce” so maybe a thicker pudding wasn’t what was intended? Certainly not clear from the title.

  • In_a_Pinch | 04/23/2020

    I thought the flavor was good but the consistency was not appealing. I too had to cook it longer, even with the correct pan size. This is a swing and a miss. Several people tasted it and nobody liked it.

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