Lemon Pudding Cake

Guilt.free.Desserts's picture

Oct. 12, 2011


Eggs 2 , separated
Cream of tartar 1/8 Teaspoon
Skim milk 3/4 Cup (12 tbs)
Whole wheat pastry flour 3 Tablespoon
Freshly squeezed lemon juice 1/4 Cup (4 tbs)
Baking soda 1/8 Teaspoon
Honey 2 Tablespoon
Melted butter 1 Tablespoon
Grated lemon peel 1 Teaspoon
Lemon extract 1/2 Teaspoon



1) Preheat the oven to 350°F.

2) Brush a 1 1/2 quart casserole lightly with butter.


3) In a medium bowl, beat the egg whites until foamy.

4) Beat in the cream of tartar until stiff peaks form.

5) In a large bowl, beat the egg yolks.

6) In an airtight jar, shake the skim milk and flour together, then beat into the egg yolks.

7) Stir in rest of the ingredients and blend thoroughly.

8) Stir a little yolk mixture into the whites, then fold the whites into the yolk mixture.

9) In the prepared casserole, turn the mixture and place in a pan of hot water on bottom shelf of oven.

10) Bake in the preheated oven for 55 to 60 minutes.


11) Serve the Lemon Pudding Cake on dessert plates.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 127Calories from Fat 52

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 103 mg4.29%

Total Carbohydrates 14 g4.7%

Dietary Fiber %

Sugars 9 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet