Lemon Pudding Cake – a delicious recipe with eggs, sugar, flour, milk, butter, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Set 6 ramekins (6 oz. each) in a 9- by 13-in. baking pan. Set aside.
2
In a large bowl, whisk together egg yolks and sugar until thick and creamy. Stir in flour, milk, butter, lemon juice, and lemon zest.
3
In a large, clean bowl, whip egg whites and salt until firm (but not dry) peaks form. Stir one-quarter of beaten whites into egg yolk mixture until blended, then gently fold in remaining whites.
4
Pour batter into ramekins. Pour enough hot water into the baking pan to come 1 in. up sides of the ramekins.
5
Bake until cake layers are set and tops are lightly golden, about 30 minutes. Remove ramekins from water bath and let cool to room temperature before serving.
6
Note: Nutritional analysis is per serving.
288
kcal
Calories
13
g
Fat
36
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 eggs, separated, 1/2 cup sugar, 2 tablespoons all-purpose flour, 1 cup milk, and more.
Yes, Lemon Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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