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Fluffy Lemon Pudding Cake

 Fluffy Lemon Pudding Cake
"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."
6 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 4-1/2 teaspoons butter, softened
  • 1 cup sugar
  • 1/3 cup lemon juice
  • 1 egg yolk
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 1 cup fat-free milk
  • 3 egg whites

Directions

  • 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.
  • 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.
  • 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 equals 205 calories,

2 of 2

Fluffy Lemon Pudding Cake (continued)

Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.