Lemon Pudding Cake

Makes 6 servings


  • 3 Large eggs, separated
  • 3/4 Cup sugar, divided
  • 2 Tbsp butter or margarine, at room temperature
  • 1 Tbsp grated lemon peel
  • 1 Cup lowfat buttermilk
  • 1/3 Cup lemon juice (fresh)
  • 1/4 Cup all-purpose flour


  • Preheat oven to 350°F;
  • Set a spray-coated soufflé dish or other straight-sided baking dish in a larger baking pan that is at least 2 inches deep;
  • Set aside;
  • In a deep bowl, beat egg whites with an electric mixer on high speed until foamy;
  • Gradually beat in 1/4 cup of the sugar;
  • Continue to beat until whites hold short, distinct peaks;
  • Set aside;
  • In another bowl, combine butter, remaining 1/2 cup sugar, lemon peel and egg yolks;
  • Beat on high speed until mixture is thick and lemon-colored;
  • Stir in buttermilk, lemon juice and flour;
  • Add about 1/4 of the egg whites to batter;
  • Stir to mix well, Gently, but thoroughly, fold in remaining whites;
  • Pour batter into soufflé dish;
  • Set dish (in baking pan) on middle rack of oven;
  • Pour boiling water into baking pan up to the level of the batter in the soufflé dish;
  • Bake until top of pudding is a rich brown and center feels firm when lightly pressed, about 1 hour;
  • Serve pudding hot or cool, spooning portions up from the bottom of the baking dish to get the lemon sauce that has formed beneath the pudding.

Calories: 192
Fat: 6 grams
Carbohydrates: 32 grams
Exchanges: 2 Bread/Starch, 1 Fat

© Michelle Anderson 2005 - 2015