Lemon Pudding Cake
|Sugar||2⁄3 Cup (10.67 tbs)|
|Self-rising flour||1⁄3 Cup (5.33 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Fresh lemon juice||6 Tablespoon|
|Lemon rind||1 1⁄2 Teaspoon, freshly grated|
Pre-heat the oven to 400°F and lightly grease a 5 cup baking dish.
Melt the butter.
Blend the sugar, flour and melted butter together in a mixing bowl.
Beat the yolks and continue stirring as you add the milk to them.
Pour this liquid into the flour mixture and stir into a batter.
Add the lemon juice and rind, and mix well.
Beat the egg whites to the stiff-peak stage and fold gently into the batter.
Pour the batter into the baking dish, place inside a large, shallow pan of water and bake for 45 minutes.
Let the baking dish cool to blood temperature, then turn the cake out on to its serving dish.
Serving size: Complete recipe
Calories 1279 Calories from Fat 431
% Daily Value*
Total Fat 48 g74.5%
Saturated Fat 25.3 g126.7%
Trans Fat 0 g
Cholesterol 727.2 mg242.4%
Sodium 878.8 mg36.6%
Total Carbohydrates 189 g62.9%
Dietary Fiber 2.5 g10.1%
Sugars 151.7 g
Protein 33 g65.6%
Vitamin A 35.8% Vitamin C 85.1%
Calcium 50.6% Iron 24.6%
*Based on a 2000 Calorie diet