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Lemon Pudding Cake

Name: Lemon Pudding Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 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

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 40 min.

Makes

2 servings

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

Lemon Pudding Cake Recipe photo by Taste of Home

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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 cake: 288 calories, 4g fat (2g saturated fat), 112mg cholesterol, 200mg sodium, 60g carbohydrate (51g sugars, 0 fiber), 5g protein.

Lemon Pudding Cake

Total Time

Makes

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Ingredients

Directions

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