Go To Lemon Pudding Cake
Lemon Pudding Cake recipe
Yield
2 servingsPrep
15 minCook
40 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
separated |
|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
milk
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ⅛ | teaspoon |
salt
|
|
|
whipped cream
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
separated |
|
| 118 | ml |
sugar
|
|
| 79 | ml |
milk
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated |
|
| 0.6 | ml |
salt
|
|
| 1 | x |
whipped cream
optional |
*
|
Directions
In a mixing bowl, beat egg yolk.
Add sugar, milk, flour, lemon juice, peel and salt; beat until smooth.
Beat egg white until stiff peaks form; gently fold into lemon mixture.
Pour into two ungreased 6 ounce custard cups, cups will be very full.
Place the cups in an 8-inch square baking pan.
Pour boiling water into pan to a depth of 1 in.
Bake at 325℉ (160℃) for 40 to 45 minutes or until a knife inserted near the center comes out clean and top is brown.
Top with whipped cream when cooled.
