Lemon Pudding Cake

8 ingredients
2 steps

Ingredients

  • 1 large egg, separated, room temperature
  • 1/2 cup sugar
  • 1/3 cup whole milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1/8 teaspoon salt
  • Whipped cream, optional

Directions

  1. 1
    Preheat oven to 325°. In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into two ungreased 6-oz. custard cups (cups will be very full).
  2. 2
    Place the cups in an 8-in. square 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, serve with whipped cream.

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