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Light Lemon Pudding Cakes

If you've never had a pudding cake, do yourself a favor: whip together this easy 30-minute recipe, and enjoy a restaurant-quality dessert in your own kitchen.

Serves 6
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
142 calories per serving


> ⅔ cup sugar + more for dusting
> 2 large eggs, separated
> ⅔ cup low-fat milk
> ¼ cup fresh lemon juice
> 1 tbsp lemon zest
> ¼ cup flour
> ¼ tsp salt
> Fresh berries
> Cooking spray


Spray 6 (3 oz) ramekins with cooking spray, dust with sugar and set aside. Preheat the oven to 350°F. Using an electric mixer, beat together egg yolks, milk, lemon juice, and zest. Whisk until smooth.
Sift the flour and the sugar and slowly beat into the lemon mixture with the salt. In a separate bowl, whisk egg whites until soft peaks form, and gently fold into the lemon mixture.
Carefully transfer batter into greased ramekins and set in a roasting pan. Pour water into the pan until it reaches halfway up the sides of the ramekins.
Bake for 20 min. or until cakes are springy and golden brown on top. Serve warm or at room temperature with fresh berries.

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