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Baked Lemon Pudding

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This Baked Lemon Pudding is a delectable dessert with an irresistibly light and airy texture. Its wonderful taste is unforgettably lemony and delicious and one you won’t want to miss! With origins tracing back to the shores of Ireland, this sweet lemon treat is effortless to prepare and perfect for all seasons.

Side view of Baked Lemon Pudding in a white oval baking dish

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If you’re looking for a light and refreshing dessert that’s easy to make, baked lemon pudding is a great option. It’s sweet, creamy, much like custard, and tangy with bright lemon flavor. Perfect for spring and summer when you want something light and citrusy. Or in the heart of winter when you’re dreaming about sunshine.

Or if you’re looking for a unique St. Patrick’s Day dessert!

Side view of lemon pudding serving on a white plate topped with freshly whipped cream

What is Baked Lemon Pudding?

This lemon dessert is a pudding that separates into two layers as it bakes. The top is a light, tender cakey layer with a luscious lemon curd type pudding layer on the bottom.

Whether you serve it warm from the oven, room temperature, or even chilled, it’s a wonderful dessert I’m confident you’ll love.

For afternoon tea, I love to serve Mini Lemon Pudding Cakes, topped with blueberries, that are much like this lemon pudding recipe, but baked in individual servings. Delicious, light, and perfect for teatime.

Top view of Lemon Pudding ingredients on a round wood board

Ingredients for Baked Lemon Pudding

Here’s what you need to make this oh-so-simple lemon dessert. Specific ingredient measurements are in the recipe card below.

  • Butter, softened to room temperature
  • Granulated sugar
  • Large eggs, separated
  • All-purpose flour
  • Fresh lemons for juice and zest
  • Milk, whole is best but half and half too. Use your favorite!
  • Powdered sugar for dusting
  • Whipped cream for serving

Kitchen Tools You’ll Need for Lemon Pudding

This recipe is incredibly simple to make in two bowls and a whisk. One bowl for the batter, one for beaten egg whites.

This is what I use when making this lemon dessert:

  • Two mixing bowls (one for batter, one for egg whites)
  • For the lemons; a microplane zester and a citrus squeezer (or juicer)
  • Electric mixer or stand mixer with whisk attachment for beating egg whites
  • Whisk for making the batter
  • Rubber spatula for folding in the beaten egg whites and transferring the pudding into a baking dish
  • 5-cup baking dish: An easy way to measure the capacity of your baking dish is to fill it with measured water. Empty the baking dish and dry before using it in the recipe. You could also use an 8 or 9-inch round cake pan, glass pie plate or a 1½ quart baking dish.

How to Make Lemon Pudding

Step-by-step recipe instructions are in the card below, but here is a quick overview with photos:

Top view of lemon pudding batter in a glass bowl with a whipped egg whites in a separate bowl
Unbaked Lemon Pudding in an oval baking dish

In a medium-size bowl combine sugar and butter, then stir in egg yolks, flour. Then whisk in lemon zest, juice, and milk.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter. Pour the mixture into the prepared baking dish.

Top view of Baked Lemon Pudding on a round wood board

Bake for 40 minutes, or until the pudding is set and the top is golden. Serve warm with dusted powdered sugar and whipped cream on the side.

Top view of Baked Lemon Pudding in a white oval baking dish and dusted with powdered sugar

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Closeup top view of Baked Lemon Pudding with portion missing
Side view of Baked Lemon Pudding in a white oval baking dish

Baked Lemon Pudding

Baked Lemon Pudding is a delicious, irresistibly light and airy dessert with Irish origins. A sweet, effortless treat you don't want to miss.
4.8 from 9 votes
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings

Ingredients

  • 2 tablespoons butter softened
  • 1 cup granulated sugar
  • 3 large eggs separated
  • 5 tablespoons all-purpose flour
  • 2 large lemons juice and zested
  • 1 cup milk or half and half
  • powdered sugar for dusting
  • whipped cream for serving

Instructions

  • Preheat the oven to 350°F and grease a 5-cup baking dish.
  • In a medium-size bowl, combine the sugar and butter until sandy. Stir in the egg yolks followed by the flour. Finally, whisk in lemon zest, juice, and milk.
  • In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter. Pour the mixture into the prepared baking dish.
  • Bake for 40 minutes, or until the pudding is set and the top is golden. Serve warm with dusted powdered sugar and whipped cream on the side.

Video

Nutrition

Calories: 251kcal | Carbohydrates: 43g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 78mg | Potassium: 150mg | Fiber: 1g | Sugar: 36g | Vitamin A: 309IU | Vitamin C: 19mg | Calcium: 74mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Desserts
Cuisine: American
Keyword: lemon pudding, baked lemon pudding, lemon pudding cake

7 Comments

  1. 5 stars
    We followed the recipe as written and this came out perfectly. The top so light and the bottom so lemony. We really enjoyed it and will make it again.

  2. I’d like to adapt this recipe for a high tea party at our church. Can you bake this in individual servings, such as cup cakes or such? Thank you, Shawn

    1. Hi Shawn! Yes, this recipe can easily be adapted to bake in individual ramekins. I’ve not tried this in muffin tins, but that would be an interesting idea! My Mini Lemon Pudding Cakes are almost exactly this recipe but are baked individually. Perfect for high tea at church :). Have fun!

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