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Lemon Sponge Pudding Cake

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Submitted by reginap

YIELD

1 cake

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
CUP ML SUGAR
¼ 59
0.6
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML BUTTER
or margarine
5 25
TEASPOONS ML LEMON JUICE
1 5
TEASPOON ML LEMON ZEST
grated
2 2
EACH EACH EGG YOLKS
beaten *
1 237
CUP ML MILK
scalded
2 2
EACH EACH EGG WHITES
stiffly beaten *

Directions

Combine sugar, flour, salt and margarine.

Add lemon juice and zest.

Stir in egg yolks and milk.

Mix well. Fold in egg whites. Pour into a greased one quart casserole and bake in a larger pan of water at 325℉ (160℃). for 1 hour.

Cool (and chill) before serving.

When done there is a meringue-like topping with a sponge cake center and a pudding of cream-like consistency on the bottom, so it can’t be unmolded.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 303 21% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 139mg 6%
Total Carbohydrate 20g 20%
Dietary Fiber 0g 1%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 6%
Calcium 8% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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