Lemon Sponge Pudding

A lemony pudding with a light sponge. Served with a scoop of ice cream and dusted with some icing sugar.


Flour – 1/3 Cup (50 gm)
Baking powder – ½ tsp
Butter – 50 gm – at room temperature
Castor sugar – ½ cup (100 gm)
Grated lemon rind – of one large lemon
Lemon juice – of 1 large lemon
Eggs – 2
Milk – 1 cup (225 ml)


Sieve the flour and baking powder and keep it aside.

In a bowl cream the butter and sugar until fluffy. Add lemon rind and lemon juice and give it a mix. Beat in the egg yolks. Stir in the milk and flour.
Whip the egg whites in a different bowl until it forms soft peaks. Fold it to the mixture.

Pour this mixture in a heatproof bowl and place this bowl in a water bath. Bake it at 180 C for 45-55 mins until the top crust gets golden brown colour. Leave it to cool. Serve with a scoop of ice-cream.

My Notes

ü  Water bath is a larger pan containing water in which you should place your smaller cake baking dish.

ü  No need of pre-heating the oven.

ü  The top crust will be crisp and the inner layer will be very soft


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