Lemon Pudding Cake for Two
A cozy dessert featuring a light cake on top and a creamy lemon pudding sauce underneath, perfect for a special treat without a lot of dishes.
Servings: 2 servings
Calories: 220kcal
Ingredients
Base ingredients
- 1 large egg, separated into yolk and white
- 3 tablespoons sugar
- 1 tablespoon melted butter
- 2 tablespoons lemon juice fresh tastes best
- 1 teaspoon lemon zest
- 1 tablespoon all purpose flour
- 1 pinch salt
- 1/3 cup milk
- 1 pinch vanilla (optional)
- 1 dusting powdered sugar (optional for serving)
Instructions
Preparation
- Preheat your oven to 350 F. Butter a small baking dish that holds about 1 to 1.5 cups.
- In a bowl, whisk the egg yolk with sugar until it looks a little lighter. Whisk in melted butter, lemon juice, and zest. Then whisk in flour and salt. Add milk and stir until smooth.
- In a separate bowl, whip the egg white until it forms soft peaks.
- Gently fold the whipped egg white into the lemon batter and pour into your prepared dish.
- Place your dish inside a larger pan and pour hot water into the larger pan until it comes about halfway up the sides of the small dish.
- Bake about 25 to 30 minutes, until the top looks set and lightly golden but still has a little jiggle.
Notes
For flavor variations, consider using orange juice/zest, adding blueberries, or shredded coconut. Serve warm directly from the baking dish or unmold using a plate.