Ingredients for Lemon Pudding Cake For Two
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How to Make Lemon Pudding Cake For Two
- Preheat oven to 350°F (175°C). Grease two 10-ounce custard cups.
- In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon baking powder.
- In a separate bowl, beat 1 large egg yolk until light and frothy.
- Add 1/4 cup milk, 1 tablespoon lemon zest, and 2 tablespoons lemon juice to the beaten egg yolk. Whisk until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- In a clean bowl, beat 1 large egg white until stiff peaks form.
- Gently fold the egg whites into the batter until just combined.
- Pour the batter evenly into the prepared custard cups.
- Place the custard cups in a baking pan. Pour enough warm water into the pan to come halfway up the sides of the cups.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before serving warm.
- Top with whipped cream or a dollop of lemon curd, if desired.
- Enjoy your perfectly portioned Lemon Pudding Cake!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
201g
Fat
10g
Carbs
20g
