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Fluffy Lemon Pudding Cake Recipe

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"This warm two-layer pudding cake is one that my mother-in-law made when her children were growing up," shares Leslie Wyatt of Chilhowee, Missouri. "Today, it is a perennial favorite around our house due to its terrific lemon flavor."
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6 servings

Ingredients

  • 4-1/2 teaspoons butter, softened
  • 1 cup sugar
  • 1/3 cup lemon juice
  • 1 egg yolk
  • 3 tablespoons all-purpose flour
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 1 cup fat-free milk
  • 3 egg whites

Nutritional Facts

2/3 cup equals 205 calories, 4 g fat (2 g saturated fat), 44 mg cholesterol, 178 mg sodium, 40 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchange: 2-1/2 starch.

Directions

  1. In a large bowl, beat butter and sugar until crumbly. Beat in the lemon juice, egg yolk, flour, lemon peel and salt; mix well. Gradually beat in milk. In another large bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.
  2. Pour into an ungreased 1-qt. baking dish. Place the dish in a 13-in. x 9-in. baking dish. Pour boiling water into the larger baking dish to a depth of 1 in.
  3. Bake at 325° for 40-45 minutes or until a knife inserted near the center comes out clean and top is golden. Serve warm. Yield: 6 servings.
Originally published as Fluffy Lemon Pudding Cake in Light & Tasty April/May 2005, p33

Nutritional Facts

2/3 cup equals 205 calories, 4 g fat (2 g saturated fat), 44 mg cholesterol, 178 mg sodium, 40 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchange: 2-1/2 starch.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Fluffy Lemon Pudding Cake

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Sep. 6, 2012

I made this recipe and was a little disapointed. It had very intense lemon flavor which was good, but made very little cake part. None of my younger siblings liked the strong lemon flavor. I thought it was okay but I would not make it again because there was very little cake and too much sauce that was left over.

MY REVIEW
Reviewed Sep. 6, 2012

I made this recipe and was a little disapointed. It had very intense lemon flavor which was good, but made very little cake part. None of my younger siblings liked the strong lemon flavor. I thought it was okay but I would not make it again because there was very little cake and too much sauce that was left over.

MY REVIEW
Reviewed Apr. 11, 2011

This was really good. It's really runny when you put it in the pan. What a surprise when you take it out of the oven! Lots of lemon flavor. It's a keeper!

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