Recipe: Field Berry Lemon Pudding Cake

Pairs perfectly with our Field Berry & Lemon Hard Sparkling Water!

3 servings


  • 1 cup granulated sugar, divided
  • 1 cup whole milk
  • 1/4 cup unsalted butter, melted
  • 3 large eggs, separated
  • 2 teaspoons lemon zest
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/3 cup all purpose flour
  • 1/4 teaspoon fine salt
  • 1 cup field berries
  • Powdered sugar, for serving


  1. Preheat the oven to 350(f) degrees. Lightly butter an 8-inch round baking dish.
  2. In a large mixing bowl, whisk together the sugar, milk, butter, egg yolks, lemon zest, lemon juice & vanilla until well combined.
  3. Add the flour & salt. Mix until batter comes together.
  4. In a separate large mixing bowl, whisk the egg whites to stiff peaks. Gently fold the egg whites into the batter, ensuring not to deflate the whites.
  5. Transfer batter to prepared baking dish & bake for 25 to 30 minutes, until edges are golden.
  6. Let cool to room temperature. Top with field berries & dust with powdered sugar. Scoop into serving bowls & enjoy!
Recipe by Marcella DiLonardo. (@modestmarce)

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