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Saucy Lemon Pudding Cake

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Saucy Lemon Pudding Cake
  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 6
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Enjoy the pudding-like consistency of this ultra-easy, six-ingredient "cake".

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 Heat oven to 350ºF.
  • 2 Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.
  • 3 Beat 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 Pour 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 Bake 45 to 50 minutes or until golden brown. Serve warm or cool with whipped cream. Immediately refrigerate any remaining pudding cake after serving.
Tips  

Expert Tips

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.

Spoil yourself! Enjoy leftover chilled pudding cake for breakfast.

Nutrition 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
205
(
Calories from Fat
25 ),
% Daily Value
Total Fat
3 g
3 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
75 mg
75 %;
Sodium
140 mg
140 %;
Total Carbohydrate
40 g
40 %
(Dietary Fiber
0g
0%
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
6%;
Iron
2%;
Exchanges:
1 1/2 Starch; 1 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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