Lemon Pudding Cake

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6 Tbsp butter

½ cup sugar

Zest of two lemons

3 eggs, separated

Lemon juice from lemons – about 4 Tbsp (size of lemon determines how many you need)

1/3 cup self-rising flour

1 2/3 cups milk

1 tsp vanilla

¼ tsp salt


Preheat oven to 375 degrees.

Spray six individual ramekins or one 8x8 casserole dish with cooking spray.

In a large bowl with an electric mixer beat butter with sugar and lemon zest.

Add in egg yolks, lemon juice, and flour and mix to combine.

Add milk, vanilla, and salt to combine.


In another bowl, beat egg whites until stiff.

Gently fold egg white mixture into batter – it doesn’t have to be thoroughly incorporated.

Divide batter into ramekins or pour into prepared dish.

Put ramekins or dish in a baking pan filled half way with hot water.

Bake for 30 minutes for ramekins and 40 to 45 for Pyrex dish.

Serve warm or cold.

May garnish with whipped cream, strawberries or just enjoy! 

© Deer One Publishing 2021