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Lemon Pudding Cake

My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.—Dawn Fagerstrom, Warren, Minnesota
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    2 servings

Ingredients

  • 1 large egg, separated, room temperature
  • 1/2 cup sugar
  • 1/3 cup whole milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1/8 teaspoon salt
  • Optional: Confectioners' sugar, lemon slices and whipped cream

Directions

  • Preheat oven to 325°. In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into 2 ungreased 6-oz. custard cups (cups will be very full).
  • Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in. Bake until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. If desired, top with confectioners' sugar, lemon slices and whipped cream.
Nutrition Facts
1 serving: 288 calories, 4g fat (2g saturated fat), 112mg cholesterol, 200mg sodium, 60g carbohydrate (51g sugars, 0 fiber), 5g protein.

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