Lemon Pudding Cake II

4.6
(39)

A light cake that bakes on top of lemon pudding.

9
9
9
9
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
Servings:
8
Yield:
1 to 8 - inch square pan

Ingredients

  • ¾ cup white sugar

  • 1 pinch salt

  • 3 tablespoons butter, melted

  • ¼ cup sifted all-purpose flour

  • 1 teaspoon grated lemon zest

  • ¼ cup lemon juice

  • 1 ½ cups milk

  • 3 egg yolks

  • 3 egg whites

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

  2. In a large bowl, combine sugar, salt and melted butter. Beat in the flour. Stir in the lemon zest and lemon juice. Combine milk and egg yolks, and add to lemon mixture.

  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.

  4. Set cake pan in a water bath. Bake in the preheated oven for 40 minutes, or until top is lightly browned. Serve warm or cold.

Nutrition Facts (per serving)

176 Calories
7g Fat
25g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 176
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 92mg 31%
Sodium 73mg 3%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 1%
Total Sugars 21g
Protein 4g
Vitamin C 4mg 20%
Calcium 65mg 5%
Iron 0mg 2%
Potassium 112mg 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.

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