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Lemon Pudding Cake

Country.Chef's picture
Ingredients
  Lemons 3
  Sugar 3⁄4 Cup (12 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
  Eggs 3 Large (separated)
  Butter/Margarine 4 Tablespoon, melted
  Salt 1⁄8 Teaspoon
Directions

1. Preheat oven to 350°F Grease 8-inch square baking dish. From lemons, grate 1 tablespoon peel and squeeze 1/3 cup juice. In large bowl, combine sugar and flour. With wire whisk or fork, beat in milk, egg yolks, melted butter, and lemon peel and juice.
2. In small bowl, with mixer at high speed, beat egg whites and salt until soft peaks form when beaters are lifted. With rubber spatula, fold one-fourth of egg whites into lemon mixture; gently fold in remaining egg whites just until blended. Pour batter into prepared baking dish.
3. Place baking dish in small roasting pan; place on rack in oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of dish. Bake until top is golden and set, about 40 minutes (batter will separate into cake and pudding layers). Cool in pan on wire rack 10 minutes. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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4.14231
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1509 Calories from Fat 635

% Daily Value*

Total Fat 72 g110.4%

Saturated Fat 39.8 g199%

Trans Fat 0 g

Cholesterol 786 mg262%

Sodium 555.1 mg23.1%

Total Carbohydrates 206 g68.5%

Dietary Fiber 9 g36.1%

Sugars 163 g

Protein 32 g64%

Vitamin A 50.3% Vitamin C 223.3%

Calcium 46.2% Iron 30.6%

*Based on a 2000 Calorie diet

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Lemon Pudding Cake Recipe