Lemon Pudding Cake
servings
This recipe for Lemon Pudding Cake results in a thick, creamy pudding on the bottom with an airy cake-like layer on the top. Lemon lovers will appreciate the combination of tart and sweet in this delicious, easy dessert!
Ingredients
- 2 tablespoons butter
- 1 cup sugar
- 3 eggs separated
- 1 cup milk
- 1 ½ tablespoons all-purpose flour
- ⅓ cup lemon juice
- 1 grated rind lemon
- stabilized whipped cream for topping
Instructions
- Preheat oven to 350 degrees F.
- Beat the butter until soft, then gradually add the sugar, beating it until it is all incorporated.
- Beat in the egg yolks one by one.
- Add the milk, flour, lemon juice, and rind, and beat to mix well.
- Beat the egg whites until they form soft peaks, then fold the batter.
- Place into 1 1/2-quart baking dish and set in the pan of hot water that comes halfway up the sides.
- Bake for 50-60 minutes.
- Let cool. Serve either tepid or chilled and topped with my stabilized whipped cream.
Nutrition
Serving: 1serving | Calories: 228kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 77mg | Potassium: 111mg | Fiber: 0.2g | Sugar: 36g | Vitamin A: 303IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg