Lemon Pudding Cake
Lemon Pudding Cake: A classic recipe that's so easy to make! Bakes up fluffy on top, with a luscious sauce on the bottom. Such bright & tangy lemon flavor!
Servings: 4
Calories: 236kcal
Ingredients
- 2 egg yolks (large)
- 2/3 cup granulated sugar
- 2/3 cup milk
- 6 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt (scant)
- 1 tablespoon lemon zest (approximately- zest of 1 lemon)
- 1/4 cup lemon juice (approximately- juice of 1 lemon)
- 2 egg whites (large)
- powdered sugar (for garnish)
Instructions
- Preheat the oven to 325 degrees F.
- Place the yolks, sugar, milk, flour, and salt in a large bowl and whisk until smooth.
- Whisk in the lemon zest and juice.
- Whip the egg whites until they hold stiff peaks.
- Add about 1/3 of the lemon mixture to the whipped egg whites, and fold together until combined.
- Fold in the remaining lemon mixture, and transfer the batter to (4) 6-ounce ramekins.*
- Place the unbaked cakes in a larger baking dish and pour hot water all around, until it comes about halfway up the sides of the pan.
- Bake until puffy and springy to the touch (the cakes should be just barely beginning to turn golden around the edges); about 40 to 45 minutes.
Video
Notes
*Can also be baked in an 8x8 square baking dish (adjust bake time as needed).
Nutrition
Calories: 236kcal | Carbohydrates: 46g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 102mg | Sodium: 193mg | Potassium: 116mg | Fiber: 1g | Sugar: 36g | Vitamin A: 196IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 1mg