Lemon Pudding Cake – a delicious recipe with unsalted butter, sugar, eggs, flour, lemon juice, freshly grated lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
CREAM BUTTER AND SUGAR: Preheat oven to 325. In a large mixing bowl, beat the butter until creamed. While beating, gradually add the sugar. Cream until light and fluffy.
2
ADD: Add egg yolks one at a time, beating well after each addition. Add flour, lemon juice, lemon zest, and salt. Beat well. Stir in the milk. Stir in 1/4 cup of the almonds.
3
BEAT EGG WHITES AND FOLD INTO MIXTURE: In another bowl, beat egg whites until stiff. Fold them carefully into the batter.
4
BAKE: Pour batter into a 9-inch loaf pan. Place in a roasting pan. Pour hot water to come up about 1/3 of the way up the loaf pan. Bake until set, about 40 minutes. Raise temperature of oven to 350 and bake until top browns, about 10 minutes longer.
5
SERVE: Divide pudding among 8 individual cups (a coffee cup looks nice, or pyrex is fine). Sprinkle top with remaining almonds. Serve warm or cover and chill.
566
kcal
Calories
26
g
Fat
68
g
Carbs
19
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 cup sugar, 4 large eggs, sepparated, 3 tablespoons flour, 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.
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