Lemon Pudding Cakes



  • 1 cup granulated sugar, divided
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup low-fat milk
  • 2 teaspoons freshly grated lemon zest
  • 1/2 cup lemon juice
  • 2 tablespoons butter, melted
  • 2 large egg yolks
  • 3 large egg whites, at room temperature
  • Powdered sugar for dusting


Preheat oven to 350 degrees. Spray cooking spray into eight 4-ounce custard cups. Place the cups into a large baking dish. Meanwhile, boil water in a saucepan in preparation for the water bath. In a medium bowl, whisk 3/4 cup granulated sugar, flour, and salt. Make a well in the dry ingredients and add the milk, lemon zest, lemon juice, butter, and egg yolks. Stir the mixture until smooth.

Beat the egg whites in a mixing bowl until soft peaks form. Gradually add the sugar and beat until stiff. Fold the egg whites into the batter. Divide the batter into the 8 cups. Pour the boiling water into the baking dish until the water reaches about halfway up the sides of the cup. Bake the cakes until golden brown, about 25-30 minutes. Remove from pan and cool on wire racks. Sprinkle powdered sugar on top and serve.

Nutritional Information:

  • Serving size: 1 pudding cake
  • Per serving:
  • Calories 185
  • Fat 5 g
  • Carbohydrates 32 g
  • Protein 4 g
  • Folate 29 mcg
  • Cholesterol 79 mg
  • Sugars 27 g
  • Vitamin A 251 IU
  • Vitamin C 7 mg
  • Calcium 52 mg
  • Iron 1 mg
  • Sodium 79 mg
  • Potassium 95 mg