Lemon Pudding Cake

Total Time Prep: 15 min. Bake: 40 min.

Yield 6 servings

So little work and so much flavor. What’s not to love? This lemon pudding cake recipe gives a burst of citrus in every bite, plus a fluffy cake on top and smooth pudding beneath. It’s a dinner party classic for good reason.

Ingredients

3 large eggs, separated, room temperature
1-1/2 cups sugar
1 cup whole milk
6 tablespoons all-purpose flour
6 tablespoons lemon juice
1 tablespoon grated lemon zest
1/4 teaspoon salt
Optional: Confectioners' sugar, lemon slices and whipped cream

Directions

Preheat oven to 325°. In a bowl, beat egg yolks. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth. Beat egg whites until stiff peaks form; gently fold into lemon mixture. Pour into 6 ungreased 6-oz. custard cups (cups will be very full).
Place the cups in an 13x9-in. baking pan. Pour boiling water into pan to a depth of 1 in. Bake until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. If desired, top with confectioners' sugar, lemon slices and whipped cream.

Nutrition Facts

1 cake: 288 calories, 4g fat (2g saturated fat), 112mg cholesterol, 200mg sodium, 60g carbohydrate (51g sugars, 0 fiber), 5g protein.

My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.—Dawn Fagerstrom, Warren, Minnesota

Recipe Creator