Lemon Pudding Cake
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 TimePrep: 15 min. Bake: 40 min.
- 1 large egg, separated
- 1/2 cup sugar
- 1/3 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1/8 teaspoon salt
- Whipped cream, optional
- In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, zest 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 in the center comes out clean and top is golden. If desired, serve with whipped cream.
Nutrition Facts1 each: 288 calories, 4g fat (2g saturated fat), 112mg cholesterol, 200mg sodium, 60g carbohydrate (51g sugars, 0 fiber), 5g protein.
Originally published as Lemon Pudding Cake in Taste of Home June/July 1997
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