Lemon Pudding Cake I


This is a family favorite for over 50 years. It makes a sauce on the bottom

8 inch square cake


  • 4 eggs, separated

  • cup lemon juice

  • 1 teaspoon lemon zest

  • 1 tablespoon butter

  • 1 ½ cups white sugar

  • ½ cup sifted all-purpose flour

  • ½ teaspoon salt

  • 1 ½ cups milk


  1. Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.

  2. Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.

  3. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

    Slice of lemon pudding cake dusted with confectioners' sugar

Nutrition Facts (per serving)

165 Calories
3g Fat
31g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 165
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 8%
Cholesterol 67mg 22%
Sodium 140mg 6%
Total Carbohydrate 31g 11%
Dietary Fiber 0g 1%
Total Sugars 27g
Protein 4g
Vitamin C 3mg 17%
Calcium 47mg 4%
Iron 1mg 3%
Potassium 83mg 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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