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Lemon Pudding And Raspberries Cake

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  Sugar 1⁄2 Cup (8 tbs)
  All purpose flour/Baking mix 3 Tablespoon
  Lemon peel 1 Teaspoon, grated
  Lemon juice 3 Tablespoon
  Butter/Margarine 2 Tablespoon, melted
  Eggs 2 Large, separated
  Milk 1 Cup (16 tbs)
  Cream of tartar 1⁄8 Teaspoon

1. In a bowl, mix sugar and flour. Add lemon peel, juice, and 2 tablespoons butter; mix well. In a small bowl, beat yolks to blend with milk and stir into lemon mixture.
2. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until they hold stiff, moist peaks. Gently fold egg whites into lemon mixture.
3. Butter a 4- to 5-cup straight-sided shallow baking dish or souffle dish and set dish in a slightly larger baking pan. Pour lemon mixture into dish and set pan with dish on oven rack. Fill outer pan with boiling water to the depth of 1 inch.
4. Bake in a 350° oven until pudding top springs back when lightly touched, 35 to 40 minutes. Lift dish from water.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1060 Calories from Fat 373

% Daily Value*

Total Fat 42 g64.7%

Saturated Fat 22.8 g114%

Trans Fat 0 g

Cholesterol 510.1 mg170%

Sodium 235.7 mg9.8%

Total Carbohydrates 152 g50.7%

Dietary Fiber 1.9 g7.7%

Sugars 114 g

Protein 25 g50%

Vitamin A 29.6% Vitamin C 45.2%

Calcium 33.3% Iron 22.7%

*Based on a 2000 Calorie diet

Lemon Pudding And Raspberries Cake Recipe