Vintage Baking: Lemon Cake Pudding

I came across this vintage recipe from 1955, from when people still made desserts from scratch, with no processed items to “speed” it up. No pudding mixes here. It’s a simple dessert, a chemistry experiment if you will.

Lemon Cake Pudding


  • ¼ cup all-purpose flour
  • 1 cup granulated sugar
  • ¼ tsp fine sea salt
  • Zest from 1 large lemon
  • ¼ cup lemon juice (1 to 2 large lemons)
  • 2 egg yolks
  • 1 cup milk
  • 2 egg whites, stiffly beaten


Preheat oven to 350°.

Whisk dry ingredients together in a mixing bowl.

Add in lemon zest, lemon juice, egg yolks, and milk. Whisk till smooth.

Beat the egg whites with a whisk attachment on stand or hand mixer till stiff peaks. It will take a couple of minutes, and do it on medium-high, then high once they start turning white. .

Using a spatula, knock half into the mixing bowl, gently whisk in. Add the other half, gently whisk in as well.

Scrape into a 1.5 quart baking dish.

Place the dish into an 8″x8″ or 9″x13″ baking pan (whichever fits your dish). Add in enough warm water to the pan to be about an inch in depth.

Place in oven, bake for 50 minutes.

Take out, remove the dish from the pan and set on something insulated (like a towel) so there isn’t a temperature shock.

Serve warm, or let cool and then chill in the refrigerator.


While the recipe calls for a 1 quart baking dish, a 1.5 quart is fine. I used one of my vintage Pyrex dishes to bake it in.