Low Fat Lemon Pudding Cake
Submitted by Gerald
Low fat lemon pudding cake separates as it bakes into a tender sponge top and silky lemon-curd bottom. Light dessert with skim milk and only one tablespoon of fat.
YIELD
8 servingsPREP
45 minCOOK
40 minREADY
90 minLow fat lemon pudding cake is a culinary magic trick: a single batter splits into two layers as it bakes, leaving you with a tender, golden sponge on top and a silky, citrus-curd pudding underneath. The science is folded egg whites and a water-bath bake, no special steps required, the layers just appear.
For a low-fat dessert, this one punches above its weight. Skim milk replaces cream, two yolks instead of four cuts cholesterol, and a single tablespoon of margarine handles the fat. The fresh lemon zest and juice carry all the flavor, so don’t bother with bottled juice. The cake leans heavily on real lemon for brightness.
Pro Tips
- Bring egg whites to room temperature before whipping. Cold whites won’t reach soft peaks the same way and your cake won’t rise as cleanly.
- Fold gently, in two stages. A third of the flour batter into the whites first to lighten them, then the lightened mixture into the remaining batter. Heavy stirring deflates the whole thing.
- The water bath is required, not optional. It moderates the heat so the bottom layer stays creamy and custardy instead of overcooking into more sponge.
- Use very fine zest. A microplane is best. Big strips of peel turn bitter as they bake.
Variations
- Swap lemon for lime or Meyer lemon for a softer, less sharp citrus profile.
- Top with fresh berries instead of frozen yogurt for a fresher finish.
- Add a teaspoon of fresh thyme leaves to the batter for an herbal twist.
Ingredients
Directions
In a medium bowl, place egg whites, let stand at room temperature for 30 minutes.
Beat with an electric mixer on high speed until soft peaks form (tips curl).
Set beaten egg whites aside.
In a large mixing bowl, combine egg yolks, lemon peel, lemon juice, and melted margarine.
Beat with an electric mixer on high speed until well mixed.
In another mixing bowl, combine sugar, flour, and salt.
Using electric mixer on low speed, add sugar mixture to egg yolk mixture alternately with skim milk, beating just until combined after each addition.
Fold about one-third of the flour mixture into the egg whites.
Then fold egg white mixture into the remaining flour mixture.
Pour into a 2-quart square baking dish .
Place baking dish in a large baking pan; pour hot water into baking pan around baking dish to a depth of 1 inch.
Bake in a 350℉ (180℃) F oven about 40 minutes or until top is golden brown.
Remove large pan from oven.
Carefully lift the baking dish from the water; transfer to a wire rack.
Serve warm.
Top with frozen yogurt, if desired.
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