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Lemon Cake Top Pudding

Dessert.Master's picture
  Egg yolks 2
  Softened butter 1 Tablespoon
  Honey 1⁄3 Cup (5.33 tbs)
  Whole wheat flour 2 1⁄2 Tablespoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
  Egg whites 2 , beaten

Preheat oven to 350° F.In a medium-size bowl, beat egg yolks lightly.
Add butter and honey.
Stir in flour, then add lemon juice and milk.
Fold in egg whites.
Pour into 5 ungreased, individual custard cups.
Place cups in baking pan, pour water into the pan around the cups to a level of about halfway up the sides of the cups.
Bake in preheated oven for about 35 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 812 Calories from Fat 251

% Daily Value*

Total Fat 28 g43.5%

Saturated Fat 14.9 g74.5%

Trans Fat 0 g

Cholesterol 425 mg141.7%

Sodium 209.2 mg8.7%

Total Carbohydrates 128 g42.8%

Dietary Fiber 5 g20.1%

Sugars 96.2 g

Protein 24 g48.3%

Vitamin A 21.1% Vitamin C 47.6%

Calcium 32.5% Iron 15.7%

*Based on a 2000 Calorie diet

Lemon Cake Top Pudding Recipe