Lemon Pudding Cake Recipe

Name: Lemon Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. margarine; 1/2 c. granulated sugar; 1/4 c. all-purpose flour; 3 egg yolks; 2 tsp. grated lemon rind; 1/4 c. lemon juice; 1 1/2 c. milk; 1/4 tsp. salt; 3 egg whites; 1/2 c. sugar

Servings: persons

1
Cream together in mixing bowl the margarine, 1/2 cup sugar and flour.
2
Add egg yolks; beat well.
3
Stir in lemon rind, lemon juice and milk.
4
Add salt to egg whites and beat until stiff; gradually beat in 1/2 cup sugar.
5
Fold egg white mixture into first mixture. Pour into 1 1/2-quart baking dish, buttered.
6
Set dish in shallow pan containing boiling water 1-inch deep.
7
Bake in 325u00b0 oven for 1 hour.
8
Cool.
9
Serve cold with or without whipped cream.

561

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.

How did you like this recipe?

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. margarine, 1/2 c. granulated sugar, 1/4 c. all-purpose flour, 3 egg yolks, and more.

Yes, Lemon Pudding Cake 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 Pudding Cake

How did you like this recipe?

Frequently Asked Questions