Lemon Sponge Pudding

Lemon Sponge Pudding

2 Reviews
From: EatingWell Magazine January/February 1995

A perennial favorite, this lemony sponge pudding has been lightened by using low-fat milk and fewer egg yolks.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1/2 cup sugar
  • 1 large egg
  • 1 1/2 tablespoons butter, softened
  • 2 teaspoons freshly grated lemon zest
  • 3 tablespoons all-purpose flour
  • 1 cup low-fat milk
  • 1/4 cup lemon juice
  • 3 large egg whites
  • Confectioners' sugar, for dusting


  • Active

  • Ready In

  1. Preheat oven to 350 °F. Lightly oil four 6-ounce custard cups or ramekins or coat them with cooking spray.
  2. Beat sugar, whole egg, butter and lemon zest in a mixing bowl with an electric mixer until the mixture is thick and pale, about 3 minutes. Add flour and beat until smooth. Add milk and lemon juice and beat until well blended.
  3. Beat egg whites in a clean mixing bowl using clean beaters until stiff but not dry. Gently fold the whites into the egg-sugar mixture until completely incorporated.
  4. Spoon the mixture into the prepared cups. Set in a shallow baking dish and add enough hot water to come two-thirds of the way up the sides. Bake until browned and set, about 30 minutes. Serve warm or chilled, dusted with confectioners' sugar.

Nutrition information

  • Per serving: 217 calories; 6 g fat(4 g sat); 0 g fiber; 34 g carbohydrates; 7 g protein; 30 mcg folate; 61 mg cholesterol; 29 g sugars; 322 IU vitamin A; 7 mg vitamin C; 90 mg calcium; 1 mg iron; 87 mg sodium; 174 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 other carbohydrate, 1/2 lean meat, 1 fat

Reviews 2

September 18, 2010
profile image
By: lizabelle
This was very good! It needed more lemon juice and zest.
November 14, 2009
profile image
By: EatingWell User
Lemon Sponge Pudding was a HUGE hit at a recent dinner party. There were six of us, so I doubled it and baked it in a Corningwear dish. It looked like a gorgeous souflee, and even tasted like one, with delicious gooey lemony stuff at the bottom. I served it with strawberries, tossed with grand marnier. Also, I put in more zest and lemon juice than called for in the recipe. I cooked it a bit ahead and let it remain at room temperature for a couple of hours. It worked out perfectly.