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.

Preheat the oven to 350°F (175°C).

Grease a baking dish with butter.

Separate the eggs into two bowls.

Whisk the egg whites until stiff peaks form.

In another bowl, mix the egg yolks with sugar until creamy.

Add lemon juice, lemon zest, melted butter, and vanilla extract to the yolk mixture; stir until combined.

Incorporate milk into the mixture gradually, mixing well.

Sift together flour, baking powder, and salt; fold into the batter gently.

Carefully fold in the beaten egg whites until no streaks remain.

Pour the batter into the greased baking dish.

Place the baking dish in a larger pan filled with hot water to create a water bath.

Bake for 30-35 minutes until the top is golden and a toothpick comes out clean.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens