• Total time 1 hour
  • Portion size 6 servings

Ingredients

Method

Preheat oven to 350°F. Mist 8-inch square baking dish with cooking spray; place in roasting pan. 

In bowl, whisk together sugar, flour and salt. In large bowl, whisk together egg yolks, lemon zest, lemon juice and butter; whisk
in sugar mixture, alternating with milk, making 2 additions of sugar mixture and 1 of milk.

Using electric mixer, beat egg whites in clean bowl until soft peaks form. Whisk one-third into lemon mixture. Fold in remaining whites until no streaks remain. Scrape into prepared pan. Pour in enough hot water to come halfway up sides of dish. Bake until top is golden and puffed on top, 35 to 40 minutes. 

Remove from water; let cool on rack for 15 minutes. Dust with icing sugar and serve with berries (if using). 

Test Kitchen Tip: For individual pudding cakes, mist 6 to 8 ramekins with cooking spray. Follow recipe, filling ramekins 1½ inches deep; reduce bake time to about 30 minutes.

Nutritional facts PER SERVING: about

  • Sodium 163 mg
  • Sugars 36 g
  • Protein 7 g
  • Calories 266
  • Total fat 7 g
  • Potassium 134 mg
  • Cholesterol 132 mg
  • Saturated fat 4 g
  • Total carbohydrate 45 g

%RDI

  • Iron 7
  • Folate 23
  • Calcium 7
  • Vitamin A 9
  • Vitamin C 12
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Baking & Desserts

Saucy Lemon Pudding Cake

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