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Lemon Pudding Cake's picture
  Butter/Margarine 2 Tablespoon
  Sugar 2⁄3 Cup (10.67 tbs)
  Self-rising flour 1⁄3 Cup (5.33 tbs)
  Eggs 3 (separated)
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

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

Lemon Pudding Cake Recipe