Lemon Pudding Cake – a delicious recipe with sugar, all-purpose, lemon juice, butter, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, mix sugar and flour. Add lemon peel, juice, and 2 tablespoons butter; mix well. In a small bowl, beat yolks to blend with milk and stir into lemon mixture.
2
In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until they hold stiff, moist peaks. Gently fold egg whites into lemon mixture.
3
Butter a 4- to 5-cup straight-sided shallow baking dish or souffle dish and set dish in a slightly larger baking pan. Pour lemon mixture into dish and set pan with dish on oven rack. Fill outer pan with boiling water to the depth of 1 inch.
4
Bake in a 350u00b0 oven until pudding top springs back when lightly touched, 35 to 40 minutes. Lift dish from water.
5
Serve dessert warm, scooping down to bottom of the dish to include pudding that forms beneath cake. Serve with berries.
301
kcal
Calories
13
g
Fat
38
g
Carbs
10
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: 1/2 cup sugar, 3 tablespoons all-purpose flour or baking mix, 1 teaspoon grated lemon peel, 3 tablespoons lemon juice, 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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