Lemon Pudding Cake

I love any dessert with lemon flavoring. This one has the texture of a soufflé but is slightly more dense. The pudding cake texture is unusual. During baking, the cake tends to separate. The top layer bakes as a cake and the bottom layer has a pudding consistency. It’s incredibly moist.

1. Preheat the oven to 350°F. Lightly coat an 8-inch-square baking pan with cooking spray.

2. In a large bowl and using a whisk or electric beater, beat the egg yolks with 2/3 cup sugar until the mixture is thick and pale yellow. With a wooden spoon, stir in the yogurt, lemon zest, lemon juice and flour.

3. In another bowl and using clean beaters, beat the egg whites with the cream of tartar until they are foamy. Gradually add the 3 Tbsp sugar, continuing to beat until stiff peaks form. Fold the mixture into the batter just until blended. Pour it into the baking dish.

4. Set the baking dish into a larger baking dish. Pour in enough hot water to reach halfway up the side of the smaller dish. Bake for 25 to 30 minutes or until the cake is golden and the top is firm to the touch. Serve immediately.

2 large eggs, separated
2/3 cup granulated sugar (for egg yolks)
1 cup low-fat plain yogurt
1 Tbsp lemon zest
1/4 cup lemon juice (freshly squeezed)
1/4 cup all-purpose flour
1/4 tsp cream of tartar
3 Tbsp granulated sugar (for egg whites)

Nutritional Analysis per Serving

Calories 93
Protein 2.4 g
Fat 1.2 g
Saturated Fat 0.5 g
Carbohydrates 18 g
Cholesterol 37 mg
Sodium 14 mg
Fiber 0.1 g

Prep Time: 15 minutes
Bake Time: 25 minutes

Make Ahead: You can bake this early in the day and eat it at room temperature or cold. But it is outstanding when served warm.

Serves 12

Nutrition Watch: Lemons are an excellent source of vitamin C, but they start to lose their nutritional potency as soon as they’re squeezed. They’re also known to protect against arthritis.