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lemon-pudding-cakes-recipe-with-8-ingredients

Lemon Pudding Cakes Recipe With 8 Ingredients

Light and tangy lemon pudding cakes that separate into two layers while baking: a fluffy cake on top and a creamy pudding on the bottom.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • 2 large eggs, separated
  • 1 cup milk
  • 1 tablespoon lemon zest
  • ¼ cup lemon juice
  • ¼ teaspoon salt

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease four 6-ounce ramekins and place them in a baking dish.
  2. In a mixing bowl, whisk together the sugar and flour. Add the egg yolks, milk, lemon zest, and lemon juice. Mix until smooth.
  3. In another bowl, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the lemon mixture.
  4. Pour the batter into the prepared ramekins. Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
  5. Bake for 30 minutes, or until the tops are lightly golden. Remove from the oven and let cool slightly before serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 150mg | Potassium: 100mg | Sugar: 25g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg

Keywords

Cake, Lemon, Pudding
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