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Lemon Pudding Cake





Yields
Makes 6 servings

The bright-flavored batter separates into a sponge cake layer atop a pudding bottom. Prep and Cook Time: 1 hour, plus cooling time.

Lemon Pudding Cake




Photo: Leo Gong; Styling: Karen Shinto
 2 eggs, separated
 1/2 cup sugar
 2 tablespoons all-purpose flour
 1 cup milk
 2 tablespoons butter, melted and cooled
 1/4 cup fresh lemon juice
 2 teaspoons fresh lemon zest
 1/2 teaspoon salt
Step 1
1

Preheat oven to 350°. Set 6 ramekins (6 oz. each) in a 9- by 13-in. baking pan. Set aside.

Step 2
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.

Step 3
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.

Step 4
4

Pour batter into ramekins. Pour enough hot water into the baking pan to come 1 in. up sides of the ramekins.

Step 5
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.

Step 6
6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 160Calories from Fat 39
% Daily Value *
Total Fat 6.9g11%

Saturated Fat 3.7g19%
Cholesterol 87mg29%
Sodium 278mg12%
Total Carbohydrate 21g8%

Dietary Fiber 0.1g1%
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.