Lemon Pudding Cake Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 2 servings


  • 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

Nutritional Facts

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


  1. 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.
Originally published as Lemon Pudding Cake in Taste of Home June/July 1997, p12

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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cariboocook User ID: 8196226 243666
Reviewed Feb. 11, 2016

"This pudding cake is delicious. It makes just enough for 2 people but you will probably want to double recipe as one is just not enough sometimes!!"

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