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Lemon Pudding Cake

*This recipe is by one of our Love Baking Club subscribers, Anastasia. Thank you for this recipe, Anastasia!


  • 2 eggs, separated
  • 1 tsp grated lemon peel
  • 1/4 cup lemon juice
  • 2/3 cup milk
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt


  1. Preheat oven to 175°C
  2. Beat egg whites until stiff peaks form. Beat egg yolks slightly
  3. Beat the lemon juice and milk and the remaining ingredients until smooth
  4. Fold into beaten egg whites then pour into ungreased 1-quart casserole*
  5. Place casserole in a square pan, 9x9x2 inches, on oven rack. Pour hot water (about 1 inch deep) into the pan
  6. Bake until golden brown for 45-50 minutes. Remove casserole from water
  7. Serve warm or cool, and if desired, with whipped cream.

Serves 6.

*Anastasia uses a set of six 3.5″ ceramic ramekins

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