Magical 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.

Prepare a water bath by taking a larger pan and placing a smaller baking dish inside it, ensuring water can come up the sides of the baking dish.

Preheat the oven to 350°F (175°C).

Beat 3 egg yolks with 3/4 cup of granulated sugar for 3 minutes until light in color.

Add 1/2 cup of all-purpose flour and 1/4 teaspoon of salt to the egg yolk mixture and beat for 2 more minutes.

Add lemon zest, 1 and 1/3 cups of whole milk, and 1/3 cup of lemon juice to the mixture, scraping down the sides to ensure everything is incorporated.

In a separate bowl, beat 3 egg whites until foamy, then gradually add 1/4 cup of granulated sugar until soft peaks form.

Fold about a quarter of the beaten egg whites into the batter using a silicone spatula until incorporated, then fold in the remaining egg whites until the batter is light and fluffy.

Pour the batter into the 9-inch square ceramic pan used for the water bath.

Place the ceramic pan into the water bath and bake for about 40 minutes until lightly browned on top with some cracks visible.

Let the cake cool for a few minutes before serving warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens