Back to Fluffy Lemon Pudding Cake

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print

Fluffy Lemon Pudding Cake Recipe

"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. YIELD: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

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.

Nutritional Facts

2/3 cup: 205 calories, 4g fat (2g saturated fat), 44mg cholesterol, 178mg sodium, 40g carbohydrate (35g sugars, trace fiber), 4g protein Diabetic Exchanges:2-1/2 starch

Reviews for Fluffy Lemon Pudding Cake

Sort By :
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!"

Loading Image

Wine Pairings

Sweet White Wine

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