Lemon Pudding Cake Recipe
- 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
- 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.
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.
Reviews for Lemon Pudding Cake
"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!!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.