Nutritional Info

Nutrition Facts

Serving Size 1 (62g)

Calories 88
Calories from Fat 22 (26%)
Amount Per Serving %DIV
Total Fat 2.5g 4%
Saturated Fat 1.1g 6%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 94.7mg 32%
Sodium 132.3mg 6%
Potassium 64.6mg 1%
Total Carbohydrate 7.9g 3%
Dietary Fiber 0.8g 3%
Sugars 2.3g
Protein 6.5g 13%

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Recipe Description
This cake separates as it bakes, featuring a cake on top of a pudding bottom.
Prep time
20 min
Cook time
40 min
Ready In
1 hr

Ingredients

Serves Tool

Serves To:USMetric
1/8 Teaspoon(t)  salt
4 Tablespoon(T)  butter, melted
3   large eggs, separated
1 Cup(c)  milk
1/4 Cup(c)  all purpose flour
3/4 Cup(c)  sugar
3   lemons

Preparation

Preheat oven to 350 degrees F.  Grease an 8 inch square baking dish. From lemons, grate 1 tablespoon peel and squeeze 1/3 cup juice.  In large bowl, combine sugar and flour.  With wire whisk or fork, beat in milk, egg yolks, melted butter, and lemon peel and juice. In small bowl, with mixer at high speed, beat egg whites and salt until soft peaks form when beaters are lifted.  With rubber spatula, fold one fourth of egg whites into lemon mixture. Gently fold in remaining egg whites just until blended.  Pour batter into prepared baking dish. Place baking dish in small roasting pan, then place on rack in oven.  Carefully pour enough boiling water into roasting pan to come halfway up sides of dish. Bake until top is golden and set, about 40 minutes (batter will separate into cake and pudding layers).  Cool in pan on wire rack 10 minutes.  Serve hot.

Additional notes

Orange Pudding Cake: Prepare as directed but in Step 1, use 1/4 cup fresh lemon juice, 1/4 cup fresh orange juice and 2 teaspoons freshly grated orange peel.

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Lemon Pudding Cake
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