Lemon Sponge Pudding

January/February 1995

Your rating: None Average: 3.8 (4 votes)

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

"This was very good! It needed more lemon juice and zest. "
Lemon Sponge Pudding

Makes: 4 servings

Active Time:

Total Time:


  • 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


  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.


Per serving: 218 calories; 6 g fat (4 g sat, 1 g mono); 68 mg cholesterol; 34 g carbohydrates; 7 g protein; 0 g fiber; 92 mg sodium; 85 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 1/2 other carbohydrate, 1/2 lean meat, 1 fat

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Recipe Categories

Health & Diet Considerations
Healthy weight
Low calorie
Low sodium
Ease of Preparation
Total Time
45 minutes or less
Preparation/ Technique
Type of Dish
Desserts, other
January/February 1995
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