This moist lemon pudding cake has been a family favorite for over 50 years. It makes a delicious sauce on the bottom.
Ingredients
- 4 eggs, separated
- 1/3 cup lemon juice
- 1 tablespoon butter
- 1 teaspoon lemon zest
- 1 ½ cups white sugar
- ½ cup sifted all-purpose flour
- ½ teaspoon salt
- 1 ½ cups milk
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
Step 2
Beat egg yolks, lemon juice, butter, and lemon zest together in a large bowl with an electric mixer until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the lemon mixture, beating well after each addition.
Step 3
Beat egg whites in a glass, metal, or ceramic bowl until stiff. Blend egg whites into batter on low speed with an electric mixer. Pour into prepared baking dish.
Step 4
Place a pan of hot water in the preheated oven; set the baking dish into the pan; bake for 45 minutes. For best results, serve warm.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 9 | |
Calories 188 | |
% Daily Value * | |
Total Fat2g | 3% |
Saturated Fat1g | 7% |
Cholesterol7mg | 2% |
Sodium134mg | 6% |
Total Carbohydrate41g | 15% |
Dietary Fiber0g | 1% |
Protein2g | |
Vitamin C5mg | 23% |
Calcium50mg | 4% |
Iron0mg | 2% |
Potassium81mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this