Lemon Pudding Cake Recipe

Lemon Pudding Cake Recipe Rating 5

My husband, Lloyd, loves this cake since it tastes like lemon meringue pie. It's little fuss and makes just enough for the two of us.—Dawn Fagerstrom, Warren, Minnesota

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Lemon Pudding Cake Recipe
  • Prep: 15 min. Bake: 40 min.
  • Yield: 2 Servings
15 40 55

Ingredients

  • 1 egg, separated
  • 1/2 cup sugar
  • 1/3 cup milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/8 teaspoon salt
  • Whipped cream, optional

Directions

  • In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, peel and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into two 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 at 325° for 40-45 minutes or until a knife inserted near the center comes out clean and top is golden. Serve with whipped cream if desired. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 288 calories, 4 g fat (2 g saturated fat), 112 mg cholesterol, 200 mg sodium, 60 g carbohydrate, trace fiber, 5 g protein.

Originally published as Lemon Pudding Cake in Taste of Home June/July 1997, p12

Healthy Cooking

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