The (almost) end of the school year calls for summer’s most popular fruit – the lemon! Today we’ll be learning how to make a delicious magical lemon pudding cake. This pudding-cake is easy lemon batter which separates into pudding and cake while baking, and there’s an astoundingly easy process behind it! This recipe calls for only 7 ingredients, and is low-calorie, guilt-free dessert that leaves you with a clean conscience and knowledge that you won’t have to work off the carbs in the hot summer heat!

Ingredients

• 3 large eggs, separated
• 1 cup milk (low fat or whole)
• 2 teaspoons lemon zest, from 2 lemons
• 6 tablespoons fresh lemon juice, from 2 lemons
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 6 tablespoons all-purpose flour
• 1 cup sugar
• Fresh berries and Confectioners’ sugar, for serving (optional)

Directions

1. Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
2. Whisk together the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt in a large bowl.
3. Add the flour and sugar and whisk until smooth.
4. In a separate bowl, beat the egg whites until soft peaks form.
5. Whisk a bit of the beaten eggs into the lemon mixture to lighten it. Then add the remaining beaten egg whites to the mixture.
6. Gently fold with a rubber spatula until the mixture is smooth. The batter will be light, foamy, and liquidy.
7. Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into 6-oz (180-ml) ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins.
8. Carefully place the baking pan in the oven and bake for about 45 minutes, or until the cakes are puffy and lightly golden on top.
9. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. Dust with Confectioners’ sugar and serve with berries, if desired. Enjoy!

This made a fantastic Easter dessert for my family! Each bite was light and filled with a tart lemon punch from the cake to pudding! The trick was to beat the egg whites perfectly. The egg whites peak must be soft but not too stiff; a meringue texture would be mean the eggs are over beaten. Under beating the egg results in a broken texture that isn’t smooth, and the batter doesn’t completely come together. TIP: When you lift the mixer, the eggs should form little curls.

Enjoy making this cute little lemon pudding-cake!