Saucy Lemon Pudding Cake

Enjoy the pudding-like consistency of this ultra-easy, six-ingredient "cake".

Saucy Lemon Pudding Cake

GoldMedalRecipe by GoldMedal

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15 minutes

1 hour 5 minutes

6 servings

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Nutrition Info

  • 1 Serving
  • 205
  • 3g
    (Saturated Fat 1g)
  • 75mg
  • 140mg
  • 40g
    (Dietary Fiber 0g)
  • 4g
  • Percent Daily Value*
  • 4%
  • 2%
  • 6%
  • 2%
  • Exchanges
  • 1/2
  • 1
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Did You Know...

    Through the years, pudding cakes have been known as sponge pudding, cake-top pudding, sponge custard and upside-down pudding. But no matter what they're called, these fun-to-make cakes are simply delicious.

  • Planned-Overs

    Spoil yourself! Enjoy leftover chilled pudding cake for breakfast.

Ingredients

  • 2  eggs, separated
  • 1  cup milk
  • 1  teaspoon grated lemon peel
  • 1/4  cup lemon juice
  • 1  cup sugar
  • 1/4  cup Gold Medal® all-purpose flour
  • 1/4  teaspoon salt
  • Whipped cream, if desired

Directions

  1. 1Heat oven to 350ºF.
  2. 2Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.
  3. 3Beat egg yolks slightly in large bowl on medium speed; beat in milk, lemon peel and lemon juice until well blended. Beat in sugar, flour and salt until smooth. Fold into beaten egg whites.
  4. 4Pour into ungreased 1-quart casserole. Place casserole in square pan, 9x9x2 inches, on oven rack; pour very hot water (1 inch deep) into pan.
  5. 5Bake 45 to 50 minutes or until golden brown. Serve warm or cool with whipped cream. Immediately refrigerate any remaining pudding cake after serving.

Categories: Course, Desserts, Cakes, Cuisine, Comfort Foods, Healthy

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