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Lemon Pudding Cake

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Lemon Pudding Cake

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Yield

12 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
5 large eggs
separated
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½ cup lemon juice
fresh
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2 teaspoons lemon zest
grated
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2 tablespoons butter
unsalted, melted
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1 ¾ cups sugar
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1 ¾ cups milk
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¾ cup all-purpose flour
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½ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
5 large eggs
separated
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118 ml lemon juice
fresh
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1E+1 ml lemon zest
grated
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3E+1 ml butter
unsalted, melted
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414 ml sugar
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414 ml milk
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177 ml all-purpose flour
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2.5 ml salt
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Directions

Heat oven to 350? F.

Coat sides of 2-quart baking dish with cooking spray.

Beat together egg yolks, lemon juice, rind, butter and 1¼ cups sugar in large bowl for 2 minutes or until blended.

Add milk, flour and salt; beat at low speed just until combined.

Beat egg white with electric mixer until soft peaks form.

Beat in remaining ½ cup sugar; beat until glossy peaks form, about 2 minutes.

Fold white into lemon mixture until blended.

Scrape into prepared dish; set on baking sheet.

Bake in 350? F oven for 40 minutes or until wooden pick inserted in cake center comes out clean.

Serve warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 20821% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 156mg 6%
Total Carbohydrate 13g 13%
Dietary Fiber 0g 1%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 9%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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