Lemon pudding cake

Prep 15 min
Total 55 min
Serves 8



eggs, separated
2 tbsp
1/2 cup
3 tbsp
unsalted butter, melted
1 cup
granulated sugar
1/3 cup
all-purpose flour
1/2 tsp
1 1/2 cups
whole milk


  • PREHEAT oven to 350F. Spray an 8-in. square baking dish with oil. Boil a kettle of water.
  • WHISK egg yolks, lemon zest, lemon juice and butter in a large bowl until combined. Whisk sugar, flour and salt in a medium bowl, then stir into egg mixture, alternating with milk in 2 additions, until just combined.
  • BEAT egg whites until firm peaks form. Stir a third of the whites into egg mixture, then fold in remaining whites in 2 additions until no streaks remain.
  • PLACE baking dish in a roasting pan and fill pan halfway with hot water. Bake until dark golden and puffed pudding pulls away from edges, 30 to 35 min.
  • REMOVE from water bath and let cool for 10 min before serving.



Calories 224
Protein 5 g
Carbohydrates 33 g
Fat 9 g
Sodium 196 mg

The three best ways to separate an egg

Issue: May 2017

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Photo credit: Photo, Erik Putz.

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