Lemon Pudding Cake - thatrecipe.com - Sesame Street B is for Baking
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Lemon Pudding Cake

Someone in this house, who shall remain nameless, had a bad case of the Whinies on Sunday. So I gave him his Sesame Street: B is for Baking cookbook and told him to pick something out and if we had the ingredients we would cook it. Eventually he settled on Abby Cadabby’s Magic Lemon Pudding Cake. I made him read the ingredients to see if we had everything. The only tricky one might have been fresh lemons, but I had a few organic Meyer lemons on hand so we were good to go.

I had been working in the yard earlier in the day so I had some cuts on my hands including a hangnail. Squeeze lemons – ouch – with cuts – ouch ouch – oh the things I do – ouch ouch – for a little peace and quiet, and some yummy dessert.

Making pudding “not from a box” is actually pretty simple. The hardest part is seperating the eggs and making sure you have NO YOLKS mixed with the whites. It is impossible to get them to a stiff peak if it isn’t pure whites or if there is anything on your beaters or bowl. Don’t be intimidated, just use the bottle method I describe here.

As you whip the egg whites you’ll learn why they are called whites and not “clears”, keep beating. After a few minutes you can check, if you pull the beater out and the little peak that forms goes up and then falls over it is at “soft peak” stage. Beat it a few more minutes and when you take the beaters out a mountain should form that doesn’t fall over, “stiff peak” stage. Again, don’t be intimidated, it is really easy.

Soft Peak versus Stiff Peak egg whitesSo, how did the recipe come out in the end? Divine! And it is actually pretty light. I used 1% milk and I thought it was plenty creamy. Paired with fresh strawberries it could make an incredible dessert for Easter. It can even be made a day ahead.

Lemon Pudding Cake

Prep time10 minutes
Cook time45 minutes
Total time55 minutes
Meal type Dessert
Occasion Easter, Spring Recipes
From book Sesame Street: B is for Baking
Lemon Pudding Cake, creamy lemon pudding with a layer of light tangy sponge cake on top.


  • 3 Large eggs (separated)
  • 3/4 cups sugar
  • 2 tablespoons butter (softened)
  • 1/4 cup fresh lemon juice
  • 2 teaspoons freshly grated lemon zest
  • 1/8 teaspoon salt
  • 1/4 cup all purpose flour
  • 1 cup whole or 2% fat milk
  • fresh berries in season (blueberries, raspberries, strawberries)


Time does not include 30 minutes of cooling time before serving.


Preheat oven to 350 degrees. Grease a 1 quart baking dish. In a small bowl beat egg whites to the stiff peak stage.

In a medium bowl, beat together sugar and butter. Add egg yolks and beat until well blended. Beat in the lemon juice, lemon zest and salt. Beat in half the flour, then half the milk then remaining flour then remaining milk – making sure the batter is smooth after each addition. Gently fold in the egg whites. Pour batter into baking dish.
Place a 13x9x2 inch baking pan in the oven, carefully fill with 1 inch of hot water. Place the 1 quart dish in pan of water. Bake for 45 minutes to one hour (start checking at 40 minutes) until the cake on top is set. Let stand on a cooling rack for 30 minutes.
Can be served warm or cold. Scoop some pudding and cake on a plate, add fresh berries.

Just a reminder: if you will be gathering with family this weekend, don’t forget to write down the family recipes!

Until next time, happy eating.

This blog has been shared on Weekend Kitchen Creations – click on over for more great recipes. And for recipes, craft ideas and other just plain interesting blogs check out Friday Flash Blog.

For more Strawberry Dishes hop on over to the Tumbleweed Contessa:

Saturday Dishes

And it’s also been shared on Tempting Tuesday.

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