Baked Lemon Cake Pudding
A light, tangy lemon cake pudding with fluffy meringue topping, perfect for a comforting dessert that combines citrus brightness with a soft, custardy texture.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a 1-quart casserole dish.
- In a small bowl, with mixer on high, beat egg whites with salt until soft peaks form.
- Gradually sprinkle in 1/2 cup sugar, beating until sugar is completely dissolved and whites form stiff peaks.
- In another small bowl, beat egg yolks with 1/4 cup sugar until well combined.
- Add remaining ingredients—flour, melted margarine, milk, lemon juice—and beat until smooth.
- Gently fold the egg yolk mixture into the egg whites with a wire whisk until just combined.
- Pour the batter into the prepared casserole dish.
- Set the casserole in a shallow pan and place on the oven rack.
- Fill the pan halfway up the sides of the casserole with boiling water.
- Bake for 55 to 65 minutes until the top is golden and the pudding is set.
- Cool on a wire rack.
- Serve slightly warm or cold, topped with whipped cream if desired.
Nutrition & Diet Analysis (per serving)
506
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).