Fluffy Lemon Pudding Cake Recipe

3.5 3 2
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Fluffy Lemon Pudding Cake Recipe

Read Reviews
3.5 3 2
Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Fluffy Lemon Pudding Cake in Light & Tasty April/May 2005, p33

Nutritional Facts

2/3 cup: 205 calories, 4g fat (2g saturated fat), 44mg cholesterol, 178mg sodium, 40g carbohydrate (35g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2-1/2 starch.

  • 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
  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

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Reviews forFluffy Lemon Pudding Cake

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MY REVIEW
Foreverdixie User ID: 6641314 83736
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
Foreverdixie User ID: 6641314 141712
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
proesner User ID: 102431 114711
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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