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Lemon Cake Recipe

Show mom lots of love on her special day with this Lemon Cake. With a little help from dad, kids can bring this citrus infused spring dessert to life in no time. This tangy moist pudding cake is soft on top and gooey on the bottom for extra mom’s day fun. Serve with whipped cream and a simple dusting of icing sugar…watch your favourite lady’s smile bloom like fresh flowers.


In a large bowl, whisk together 1 cup (250 mL) sugar with flour and salt.

In a separate large bowl, whisk milk, butter and egg yolks. Stir milk mixture into flour mixture. Whisk in lemon rind and juice. Set aside.

In a separate bowl, beat egg whites until soft peaks form. Add remaining ¼ cup (50 mL) sugar, 1 tbsp (15 mL) at a time, until stiff but still moist peaks form.

Fold beaten whites into lemon mixture to ensure the batter stays light and fluffy.

Scrape mixture into a greased 8-inch (2 L) square glass baking dish.

Place glass baking dish in a larger shallow pan. Pour in enough hot water to come halfway up sides of glass baking dish. Bake in 350°F (180°C) oven until cake is light golden, fluffy and springs back when touched lightly in center, about 45 minutes. Remove from water bath and let glass baking dish cool on a rack for 10 minutes. Spoon into serving dishes. Garnish with whipped cream.

Nutrients Per Serving

358 Calories, 12 g Fat, 225 mg Sodium, 56 g Carbohydrate, 0 g Fibre, 8 g Protein