Lemon Pudding Cake Recipe
Servings: 6
Ingredients
- This gift from Marion Cunningham is almost like mousse. It is especially good served with whipped cream.
- 1 1/2 c. lowfat milk
- 4 Tbsp. butter
- 3 x Large eggs, separated
- 1 c. sugar
- 1/2 c. flour
- 1/3 c. fresh lemon juice (5 tbsp) grated zest of 1 lemon
- 1/8 tsp salt
Directions
- Preheat the oven to 350 degrees F. Butter a 1 1/2 qt baking dish. Get out a slightly larger pan at least 2 inches deep, that will hold the cake pan comfortably.
- Put the lowfat milk and butter into a small saucepan and heat till warm and the butter has melted. Remove from heat and set aside.
- Put the egg yolks into a mixing bowl and whisk till blended. Add in the sugar, flour, lemon juice, lemon zest, salt, and the warm lowfat milk mix. Stir till thoroughly blended.
- Beat the egg whites till stiff but still moist, then fold them into the batter. Spoon the batter into the baking dish. Set the dish in the larger pan and pour in sufficient warm water to come halfway up the sides of the baking dish.
- Bake for 35 to 45 min, or possibly till the cake springs back when touched lightly in the center. Remove from the oven and let cold. Do not chill.
- Serve with softly whipped cream.
- Serves 6.
- [] Which will serve one person like me! Which is so good, it seems like a sin to enjoy it so much! I prefer Meyer lemons, that are less acidic than the others, but it is a lovely and wonderful dessert regardless of what type fresh lemons one has. []
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 6 servings | |
| Calories 299 | |
| Calories from Fat 96 | 32% |
| Total Fat 10.82g | 14% |
| Saturated Fat 6.03g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 165mg | 7% |
| Potassium 155mg | 4% |
| Total Carbs 45.68g | 12% |
| Dietary Fiber 0.3g | 1% |
| Sugars 37.02g | 25% |
| Protein 6.36g | 10% |
