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Lemon Pudding Cake I

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

servings 165 cals
Original recipe yields 12 servings (8 inch square cake)

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 165 calories; 3.3 g fat; 31.1 g carbohydrates; 3.7 g protein; 67 mg cholesterol; 140 mg sodium. Full nutrition

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Reviews

Read all reviews 135
  1. 147 Ratings

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Most helpful positive review

Now my favorite dessert!! Excellent. The only thing I'll do different next time is to add a bit more lemon zest and a touch more fresh lemon juice. A big hit and easy to make. I baked it in i...

Most helpful critical review

Pretty good. I made it with Splenda. Makes this one lower carb. You definately want to let this cool before you eat it. It tastes very eggy when it is warm.

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Now my favorite dessert!! Excellent. The only thing I'll do different next time is to add a bit more lemon zest and a touch more fresh lemon juice. A big hit and easy to make. I baked it in i...

I just made this pudding cake and it was fantastic. I only used 1 cup sugar and for the milk added 5 tablespoons instant nonfat dry milk and the 1-1/2 cups water. I also added all dry ingredient...

YUM! My plate hasn't even cooled off yet & I've already e-mailed this recipe to three people!! This is so good, I don't even know how to describe it - it's like the very lightest angel food cake...

This cake tasted absolutely fantastic! The only things I'd recommend are to reduce the sugar a bit (it was VERY sweet). Also beat the eggyolks and butter together before adding the lemon juice, ...

Just finshed baking this DELICOUS pudding followed recipe to a tee and baked for 40mins. Nice gooey sauce at bottom of dish, intense lemon flavour and perfect sponge cake on top. SO EASY & YUMM...

This was the first time I made a pudding cake and it was just perfect! I cut down the sugar to 3/4 cup since I don't like my cakes too sweet. Both hot out of the oven or cold in the fridge are g...

I substituted limes for lemons and coconut milk for whole milk - made a great dessert to serve with Thai main dish.

This was amazing! I couldn't believe some of the other reviews. Maybe they didn't do it right. I thought the texture of the cake was good fluffy, thick and light. The pudding was good too, v...

Pretty good. I made it with Splenda. Makes this one lower carb. You definately want to let this cool before you eat it. It tastes very eggy when it is warm.