Cake on top and pudding/custard on the bottom, pudding cakes are basically two desserts in one. Their beauty lies in their utter simplicity as they are so easy to make that even a novice baker will have no problems. In the heat of the oven, a single batter magically transforms into two distinct layers.

Pudding cakes have been around for many years, as your great-grandmother probably made them. Recipes began appearing in American cookbooks in the 1890s, where they were often called "pudding sponges."

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic  Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

Click here for Basic Rules For Baking or here for Secrets Of A Successful Cake. Also check out more great Cake Recipes.

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Lemon Pudding Cake Recipe

Recipe Type: Cake, Lemons, Diet, Pudding Cake
Yields: 6 servings
Prep time: 20 min
Cook time: 25 min
 

Ingredients:

2 tablespoons butter, room temperature
1/4 cup granulated sugar
1/4 cup Splenda
1/8 teaspoon salt
6 egg whites, room temperature, divided
3 tablespoons all-purpose flour
1 tablespoon grated lemon zest
1/4 cup freshly-squeezed lemon juice,strained
1 cup non-fat or skim milk

Preparation:

Preheat oven to 325 degrees F. Adjust oven rack to center position. Lightly butter or spray with non-stick spray the individual custard cups, or ramekins of your choice. If you don't have individual custard cups, bake the batter in an 8-inch square baking dish (or other shallow 2-quart baking dish). Bring several quarts of water to boil for water bath.

In a food processor or blender, combine butter, sugar, Splenda, and salt until crumbly. Add 3 egg whites and flour, mixing until smooth. Slowly add lemon zest and juice; add milk.

In a large bowl, beat remaining 3 egg whites until stiff peaks form. Gently whisk whites into batter just until no large lumps remain. Immediately ladle batter into prepared baking pan or custard cups. Do not pour; otherwise, the first cups get all the froth and the later cups get all the batter.

Set a roasting pan onto oven rack. Lay folded dish towel onto bottom of roasting pan; set custard cups or baking pan on top of towel. Pour enough boiling water into roasting pan to come halfway up sides of baking pan or custard cups. The gradual, even heat of baking in a water bath insulates the pudding cakes from the direct heat of the oven, preventing over-baking at the edges before the centers are set.

Bake approximately 20 to 25 minutes or until pudding cake center is set and springs back when gently touched. Remove roasting pan from oven and set on a wire rack. Let pan or cups continue to stand in water bath for 10 minutes.

Serve at room temperature or chilled. When baked in ramekins or custard cups, pudding cakes can be inverted after baking and served upside down. I prefer them served chilled, but if you prefer them served warm, allow enough time to let the pudding cakes rest first, about 30 minutes after removing them from the oven, so the custard can set properly. Served cold, they have more intense flavor, and the two layers are more distinct. If desired, sprinkle the individual pudding cakes with powdered sugar just before serving.

Makes 6 servings.

Lemon Pudding Cake - Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Item	Amount	Fat Grams	Calories	WW Points
butter	2 tablespoons	22	200	6.3
sugar	1/4 cup	0	192	4.3
Splenda	1/4 cup	0	0	0
egg whites	6 each	0	102	2.5
flour, all-purpose	3 tablespoons	.2	85.2	2.2
lemon juice	1/4 cup (4 tbs)	0	30	1
milk, skim	1 cup	.4	80	2
Recipe Totals		22.6	689.2	18.3
Recipe makes 6 servings. Each Serving Totals - 3.7 Fat Grams, 114.8 calories, 3 WW Points

 

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