Now’s the Perfect Time to Make Lemon Pudding Cake!

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Separate 3 egg yolks from the whites.

Add 2 tsp lemon zest into the bowl with the egg yolks.

Pour in 60 ml (4 tbsp) lemon juice.

Add 2 tbsp butter to the mixture.

Mix in 40 ml buttermilk.

Stir in 100 g (1 cup) sugar.

Add 60 g (6 tbsp) flour to the mixture.

Sprinkle in 1/4 tsp salt.

Bake at 175°C (347°F) for 45 minutes.

Cooking Techniques

Spice Level:

Allergens