Lemon Pudding Cake (Source: Portland Press Herald, before Christmas 2004)

(Preparation 20 minutes active, 50 minutes baking and cooling.)

  • ¾ c. sugar (divided into ½ c. and ¼ c.)
  • 1/3 c. all-purpose flour
  • 1/8 tsp. Salt
  • 1 cup 1% milk (this recipe appeared with some low fat recipes but 1% milk isn’t necessary)
  • 2 tsp. Freshly grated lemon zest
  • 2 tablespoons melted butter
  • 3 large eggs, separated
  • Confectioners’ sugar (for dusting)

Preheat the over to 350. Bring a full kettle of water to a boil.
Coat a 9½ inch deep-dish glass or ceramic pie pan (6 cup capacity) with cooking spray. (I buttered it.)

In a medium bowl, whisk together ½ c. sugar, flour, and salt. Make a well in the flour mixture and add the milk, lemon zest, lemon juice, butter, and egg yolks. Whisk until smooth.

Using an electric mixer, beat the egg whites in another bowl until they form soft peaks. Gradually add the remaining ¼ c. sugar, beating until the egg whites are glossy. 

Fold the egg whites into the batter, which will be thin and a bit lumpy. Pour the batter into the prepared pie pan. 

Place the pie pan inside a larger shallow pan. Place the pans in the oven, then use the kettle to pour enough hot water in the outer pan to come almost halfway up the pie pan. 

Bake until the top is golden and cakey (soft lemon pudding forms below), about 30-40 minutes. Let cool on a wire rack for 15 minutes. Dust with confectioners’ sugar and serve warm. You can also serve this with sweetened whipped cream. 


Makes 8 small servings.

Nutrition information per serving: 162 calories, 5 g. total fat (3 g. saturated), 26 g. carbo., 4 g. protein, 0 g. dietary fiber, 79 mg. sodium. (Of course, this doesn’t include whipped cream.)

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