Lemon Pudding Cake Recipe

Name: Lemon Pudding Cake
Yield: 4 servings
Cuisine: American
Ingredients: 2 eggs, sepearated; 18 teaspoon cream of tartar; 34 cup skim milk; 3 tablespoons whole wheat pastry flour; 14 cup fresh lemon juice; 18 teaspoon baking soda; 2 tablespoons honey; 1 tablespoon butter, melted; 1 teaspoon grated lemon peel; 12 teaspoon lemon extract

Servings: persons

2 eggs, sepearated
18 teaspoon cream of tartar
34 cup skim milk
3 tablespoons whole wheat pastry flour
14 cup fresh lemon juice
18 teaspoon baking soda
2 tablespoons honey
1 tablespoon butter, melted
1 teaspoon grated lemon peel
12 teaspoon lemon extract

1
preheat oven to 350.
2
Lightly butter a 1 1/2 qrt casserole.
3
In a med.
4
size bowl, beat egg whites until foamy.
5
Add cream of tartar and continue beating until stiff peaks form.
6
In a large bowl, beat egg yolks.
7
Shake together skim milk and flour in a jar with a tight fitting lid.
8
Beat into egg yolks.
9
Add remaining ingredients and.
10
blend well.
11
Stir a small amount of the yolk mix into whites to lighten, then fold whites into yolk mix.
12
Turn into prepared casserole and set in a pan of hot water on bottom shelf of oven.
13
Bake for 55 to 60 minutes.

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.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, sepearated, 18 teaspoon cream of tartar, 34 cup skim milk, 3 tablespoons whole wheat pastry flour, and more.

Yes, Lemon Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Pudding Cake

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