budgetbytes4.7
Lemon Pudding Cakes for Two
Two perfect sized servings of a lemon pudding cake with a gooey bottom layer and fluffy top.
👥 2 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Foodandwine.com📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●grater
- ●casserole dish
📝 Preparation Steps
1
Preheat the oven to 350 degrees. Separate the egg into two bowls, the whites in a medium bowl and the yolk in a small bowl. Refrigerate the egg whites until you’re ready to whip them. In a third bowl, whisk together the flour and sugar until evenly combined.
large egg ($0.22)1flour ($0.02)2 Tbsp
2
Add the butter (room temperature) to the egg yolk and whisk until smooth and creamy. Stir in the milk. Wash the lemon well and then remove the zest using either a small holed cheese grater or a microplane. Add the zest and juice from half of the lemon to the milk mixture. It may look lumpy, this is okay. Stir in the flour and sugar until evenly combined.
butter ($0.07)2 tsplarge egg ($0.22)1medium lemon ($0.69)1flour ($0.02)2 Tbsp
3
Add a pinch of salt to the egg whites and whisk until stiff peaks form. Gently fold the lemon mixture into the beaten egg whites. Pour the mixture into two ramekins that have been coated with non-stick spray.
large egg ($0.22)1medium lemon ($0.69)1
4
Place the filled ramekins in a casserole dish and pour hot water around them until it reaches half way up the sides of the ramekins. Place the whole dish into the preheated oven and bake for ⏱️ 35 minutes or until the tops are golden brown. Allow to cool for ⏱️ 10 minutes before eating.
Nutrition Facts
calories
227.35 kcal
fat Content
8.05 g
serving Size
1 Serving
fiber Content
1.4 g
sodium Content
280.95 mg
protein Content
5.75 g
carbohydrate Content
35.5 g
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