Lemon Pudding Cake Recipe
Servings: 6
Ingredients
- 1 c. sugar
- 1/8 tsp salt
- 1/4 c. all-purpose white flour
- 1/4 c. butter
- 3 lrg Large eggs
- 1/3 c. fresh lemon juice Grated zest from 1 lemon
- 1 1/2 c. lowfat milk Nonstick cooking spray or possibly
- 2 tsp softened butter
Directions
- Preheat oven to 350 degrees.
- Put 3/4 c. sugar, salt and flour in mixing bowl and stir with fork till mixed together. Heat butter in small saucepan over medium-low heat. Add in to flour mix and stir to mix.
- Separate egg whites from yolks, making sure there is no yolk with the whites. Put whites in clean medium-size glass or possibly metal bowl. Add in yolks to flour mix and beat with whisk or possibly beater. Squeeze lemons. Add in lemon juice and zest to flour mix. Add in lowfat milk to flour mix. Stir till all ingredients are mixed together and batter is uniform color. (Note: This batter is very thin and liquid and doesn't look like the cake batter you may be used to seeing - but fear not, it will work.)
- Beat egg whites, adding remaining 1/4 c. sugar till color of whites changes from clear to white and whites form soft peaks. Fold whites into batter.
- Grease 8-inch-square baking pan with nonstick cooking spray or possibly butter. Set this pan in large baking pan which you have placed on middle shelf of oven. Pour into large pan sufficient hot water to reach halfway up sides of cake pan. Set timer for 25 min and bake.
- When timer rings, check to see if cake is done. It should be golden brown color. Insert toothpick into center of cake about 1/4-inch deep (cake layer is about 1-inch thick and pudding is underneath, so all you have to probe is cake layer). If toothpick comes out clean, cake is done; if there is wet cake batter on tip, let cake bake another 5 min and test again. When cake is done, remove from water bath and turn oven off. Leave water bath in oven to cold.
- To serve, spoon portion onto dessert plate and add in scoop of whipped cream to each portion.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 106 | 36% |
| Total Fat 12.04g | 15% |
| Saturated Fat 6.83g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 174mg | 7% |
| Potassium 150mg | 4% |
| Total Carbs 41.71g | 11% |
| Dietary Fiber 0.2g | 1% |
| Sugars 37.01g | 25% |
| Protein 5.84g | 9% |
