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

Cali

Recipe Summary

Servings:
12
Yield:
8 inch square cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

165 calories; protein 3.7g 7% DV; carbohydrates 31.1g 10% DV; fat 3.3g 5% DV; cholesterol 67mg 22% DV; sodium 139.7mg 6% DV. Full Nutrition

Reviews (160)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/15/2008
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 individual ramekins and sprinkled powdered sugar on the top after done. When baking in individual dishes cooking time is reduced by a few minutes. Thanks for a great recipe. Read More
(203)

Most helpful critical review

Rating: 3 stars
10/13/2005
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. Read More
(21)
177 Ratings
  • 5 star values: 105
  • 4 star values: 34
  • 3 star values: 17
  • 2 star values: 13
  • 1 star values: 8
Rating: 5 stars
02/15/2008
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 individual ramekins and sprinkled powdered sugar on the top after done. When baking in individual dishes cooking time is reduced by a few minutes. Thanks for a great recipe. Read More
(203)
Rating: 5 stars
07/21/2009
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 ever, drenched in lemony sauce. My kids LOVED it (12 yrs and 2 yrs), and even the picky husband said it was good! Just be aware that it gets fairly brown - mine was quite dark on top after 38 minutes, but wasn't actually burnt. Trust it! **added later** If you don't have a microplane zester (well, first - get one! Cheap & awesome! 'til then...): before juicing the lemons, use a vegetable peeler to take strips of JUST THE YELLOW part of the peel (no white if you can help it) and whirl those with the sugar in a food processor until they're all blended in. Add that during the sugar step, not the zest step. Works like magic! Read More
(98)
Rating: 5 stars
01/25/2003
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 ingredients at the same time then just dumped the water on top and mixed it up. I baked it in a 2-quart casserole. The finished cake was a lovely angel food cake on top with a creamy lemon filling on the bottom. Delicious! Read More
(90)
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Rating: 4 stars
03/17/2010
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, or else it curdles and separates. Read More
(51)
Rating: 5 stars
08/06/2007
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 & YUMMY! tip - I added more water to outer pan halfway during cooking (if water evapourates too much you will lose the gooey texture at the bottom). Read More
(46)
Rating: 5 stars
04/21/2007
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 great. Thanks for the recipe! Read More
(42)
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Rating: 5 stars
05/16/2007
I substituted limes for lemons and coconut milk for whole milk - made a great dessert to serve with Thai main dish. Read More
(35)
Rating: 5 stars
04/17/2006
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 very lemony. The only change I made was replacing the lemon rind for a tablespoon of lemon extract. I may add less sugar next time. Thanks for the great recipe. Read More
(28)
Rating: 3 stars
10/12/2005
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. Read More
(21)