Lemon Pudding Cake Recipe

Name: Lemon Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, sepearated; ⅛ teaspoon cream of tartar; ¾ cup skim milk; 3 tablespoons whole wheat pastry flour; ¼ cup fresh lemon juice; ⅛ teaspoon baking soda; 2 tablespoons honey; 1 tablespoon butter, melted; 1 teaspoon grated lemon peel; ½ teaspoon lemon extract

Servings: persons

1
preheat oven to 350.
2
Lightly butter a 1 1/2 qrt casserole.
3
In a med.
4
size bowl, beat egg whites until foamy.
5
Add cream of tartar and continue beating until stiff peaks form.
6
In a large bowl, beat egg yolks.
7
Shake together skim milk and flour in a jar with a tight fitting lid.
8
Beat into egg yolks.
9
Add remaining ingredients and.
10
blend well.
11
Stir a small amount of the yolk mix into whites to lighten, then fold whites into yolk mix.
12
Turn into prepared casserole and set in a pan of hot water on bottom shelf of oven.
13
Bake for 55 to 60 minutes.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, sepearated, ⅛ teaspoon cream of tartar, ¾ cup skim milk, 3 tablespoons whole wheat pastry flour, 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.

That's it — enjoy your meal!

Lemon Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions