Lemon pudding cake
A quick and easy lemon pudding for 2 people. Light and flavorsome lemon cake with a lovely lemony custardy . Not overly sweet and a great end to a meal.
- 1 large egg, separated, room temperature
- 1/2 cup sugar
- 1/3 cup full milk
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 18 tsp salt
- Preheat oven to 160C. In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, zest and salt, beat until smooth.
- Beat egg white until stiff peaks form, gently fold into lemon mixture. Pour into 2 ungreased 6 oz cups.
- Place the cups into a 8″ square tin. Pour boiling water into pan to a depth of 1inch. Bake for 30 minutes or until a knife inserted into the center comes out clean and top is golden. Top with icing sugar and whipped cream. Enjoy.