Lemon Pudding Cake – a delicious recipe with lemons, sugar, flour, eggs, butter, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
Grease 8-inch square baking dish.
3
From lemons, grate 1 tablespoon peel and squeeze 1/2 cup juice.
4
In large bowl, combine sugar and flour. With wire wisk, beat in milk, egg yolks,melted butter, and lemon peel peel and juice.
5
In small bowl,with mixer at high speed, beat egg whites and salt until soft peaks form when beaters are lifted. With rubber spatula, fold one fourth of the egg whites into lemon mixture; gently fold in remaining egg whites just until blended. Pour batter into prepared baking dish.
6
Place baking dish in a small roasting pan; place on rack in oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of dish. Bake until top is golden and set, about 40 minutes (batter will separate into cake and pudding layers). Cool in pan on wire rack 10 minutes. Serve warm.
402
kcal
Calories
19
g
Fat
52
g
Carbs
11
g
Protein
FatCarbsProtein
* 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?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 lemons, 3/4 cup sugar, 1/4 cup all-purpose flour, 3 large eggs, separated, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
