Lemon Pudding Cake
Moist and tart custard with a gooey bottom and a fluffy top.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Cooling Time 10 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
- 1 large egg
- pinch salt
- 2 tsp butter softened
- 2 Tbsp flour
- ¼ cup sugar
- 1 medium lemon zested and juiced
- ¼ cup heavy cream
Preheat oven to 350 degrees.
Separate the egg white in a medium bowl and the yolk in a small bowl. Refrigerate the egg white.
Whisk together the flour and sugar until evenly combined in a medium-sized bowl.
Whisk the egg yolk and butter until smooth. Add lemon zest to the egg yolk and whisk until smooth and creamy. Stir in the cream. Add the zest and half the lemon juice to the custard.
Stir in the flour and sugar until evenly combined. Set aside.
Add a pinch of salt to the egg white and whisk until stiff peaks form. Gently fold the beaten egg white into the lemon mixture.
Pour the mixture into a 4x6” baking dish coated with non-stick cooking spray.
Place the cake in a larger casserole dish and pour hot water around it until it reaches half way up the side of the baking dish.
Bake until the top is golden brown, about 35 minutes. Cool for 10 minutes before serving.
This recipe is in our cookbook, “Cooking for One – Not an Army,” along with other favorite recipes. It’s made for one, but you can easily double this recipe for company or leftovers! If you didn’t get a copy yet, our book is on Amazon right here!
NUTRITION:
Serving: 1Serving | Calories: 227.35kcal | Carbohydrates: 35.5g | Protein: 5.75g | Fat: 8.05g | Sodium: 280.95mg | Fiber: 1.4g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Keyword cake, cooking for one, dessert
