Lemon Pudding Cake Recipe

Name: Lemon Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 large egg whites; 2/3 cup sugar, divided; 1/4 cup all-purpose flour; 1 1/2 cups 1% low-fat milk; 2 large egg yolks; 4 teaspoons grated lemon rind; 1/4 cup fresh lemon juice; 1 tablespoon butter or stick margarine, melted and cooled slightly; 1 teaspoon vanilla extract; Cooking spray; 2 tablespoons sifted powdered sugar

Servings: persons

3 large egg whites
2/3 cup sugar, divided
1/4 cup all-purpose flour
1 1/2 cups 1% low-fat milk
2 large egg yolks
4 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1 tablespoon butter or stick margarine, melted and cooled slightly
1 teaspoon vanilla extract
Cooking spray
2 tablespoons sifted powdered sugar

1
Preheat oven to 325u00b0.
2
In a large bowl, beat egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Set aside.
3
Combine flour and remaining sugar in a medium bowl; add milk, egg yolks, and lemon rind, stirring with a whisk until smooth. Stir in lemon juice, butter, and vanilla. (Batter will be very thin.) Add about one-fourth batter to beaten egg whites, stirring well. Stir remaining batter into egg white mixture.
4
Pour mixture into an 8-inch square baking dish coated with cooking spray. Place dish in a 13- x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325u00b0 for 45 minutes or until lightly browned and sides begin to pull away from the pan. Let stand in pan 5 minutes. Remove dish from pan; let cool 15 minutes. Sprinkle top with powdered sugar; serve warm.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 3 large egg whites, 2/3 cup sugar, divided, 1/4 cup all-purpose flour, 1 1/2 cups 1% low-fat milk, 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