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Lemon Pudding Cake
Lemon cake and pudding that bake in one ramekin.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
servings
Calories
204
kcal
Author
Kate @ I Heart Eating
Ingredients
3/4
cup
granulated sugar
1/3
cup
all-purpose flour
3
large eggs
separated
2
tablespoons
butter
at room temperature
1
cup
milk
5
tablespoons
fresh lemon juice
1
teaspoon
finely grated lemon zest
Powdered sugar
optional
US Customary
-
Metric
Instructions
Preheat the oven to 350 F. Grease six 6-ounce ramekins with vegetable oil spray.
In a medium bowl, whisk sugar and flour together; set aside.
In a separate large bowl, whisk together egg yolks and butter until well blended.
Whisk in the milk, lemon juice, and lemon zest.
Pour the lemon mixture into the sugar mixture, and whisk until well combined.
In a medium bowl, beat the egg whites until firm peaks form.
Gently fold the egg whites into the lemon mixture.
Divide the batter between the prepared ramekins, and transfer them to a small roasting pan.
Place the pan in the oven, and pour in enough hot water to reach halfway up the sides of the ramekins.
Bake for 35 minutes, or until they are puffed and golden on top.
Transfer the ramekins to a rack to cool for 20 minutes.
Dust the tops with powdered sugar, if using, and enjoy!
Notes
Butter
- I use salted butter. If using unsalted butter, add a pinch or two of salt.
Milk
- Any milk - from skim milk to whole milk - will work.
Fresh lemon juice
- Using refrigerated lemon juice won't give the cake the same flavor.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
204
kcal
|
Carbohydrates:
33
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
92
mg
|
Sodium:
82
mg
|
Potassium:
114
mg
|
Sugar:
27
g
|
Vitamin A:
320
IU
|
Vitamin C:
5.3
mg
|
Calcium:
62
mg
|
Iron:
0.7
mg