Lemon Cake Top Pudding Recipe

Name: Lemon Cake Top Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. butter; 1/3 c. fresh lemon juice; 3 Tbsp. flour; 1 c. sugar; 2 tsp. grated lemon rind; 1 c. milk; 4 egg yolks; 1/4 tsp. salt; 4 egg whites; 1/3 c. roasted slivered almonds

Servings: persons

1
Cream the butter. Add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add flour, lemon juice, rind and salt.
2
Mix well. Stir in milk.
3
Blend in 1/4 cup almonds. Beat egg whites until stiff and fold into mixture.
4
Pour into loaf baking dish, 9 x 5-inches.
5
Set in pan of hot water and bake in a slow oven at 325u00b0 for 40 minutes. Turn thermostat to 350u00b0 and continue baking until brown, about 10 minutes. Sprinkle with remaining almonds.
6
May be served either warm or chilled.

793

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tbsp. butter, 1/3 c. fresh lemon juice, 3 Tbsp. flour, 1 c. sugar, and more.

Yes, Lemon Cake Top Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cake Top Pudding

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