Lemon Pudding Cake for Two
Indulge in the perfect dessert for two with this Lemon Pudding Cake—a dreamy combination of zesty citrus and silky texture. This small-batch treat separates into two luscious layers as it bakes: a light, airy cake on top and a rich, creamy lemon pudding underneath. Prepared with simple ingredients like freshly squeezed lemon juice, lemon zest, and a single egg, this recipe packs vibrant citrus flavor into every bite. The secret to its tender texture lies in gently folding in stiffly beaten egg whites and baking the batter in a water bath for even, moist results. Ready in under an hour, this elegant dessert is ideal for date nights, small celebrations, or anytime you’re craving something sweet and tangy. Serve warm with a dusting of powdered sugar for a beautifully simple presentation that’s as delightful to eat as it is to make!
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Recipe Information
Ingredients
- 0.33 cups Granulated sugar
- 0.25 cups All-purpose flour
- 1 tablespoons Unsalted butter, melted and slightly cooled
- 0.33 cups Whole milk
- 2 tablespoons Freshly squeezed lemon juice
- 1 teaspoons Lemon zest
- 1 piece Large egg, separated
- 0.125 teaspoons Salt
- optional Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease two 6-ounce ramekins and set them inside a small baking dish or cake pan.
In a small bowl, whisk together the granulated sugar, all-purpose flour, and salt until well combined.
In another bowl, whisk together the melted butter, milk, lemon juice, and lemon zest.
Separate the egg, placing the egg yolk in the wet mixture and the egg white in another clean, dry bowl. Whisk the egg yolk into the wet ingredients until smooth.
Gradually add the dry ingredients to the wet ingredients, whisking until a smooth batter forms.
Using an electric hand mixer or whisk, beat the egg white until stiff peaks form. Gently fold the beaten egg white into the batter, being careful not to deflate the mixture.
Divide the batter evenly between the two prepared ramekins.
Carefully pour hot water into the baking dish around the ramekins until it comes about halfway up the sides. This water bath will help create the pudding's creamy texture.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the tops of the cakes are lightly golden and set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool for a few minutes. Serve warm or at room temperature, dusted with powdered sugar if desired.
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 36.3 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
