Lemon Pudding Cake I

Name: Lemon Pudding Cake I
Yield: 12
Ingredients: 4 eggs, separated; 1/3 cup lemon juice; 1 teaspoon lemon zest; 1 tablespoon butter; 1 1/2 cups white sugar; 1/2 cup sifted all-purpose flour; 1/2 teaspoon salt; 1 1/2 cups milk

👥 12 servings

Lemon Pudding Cake I is an moderately easy dessert. Made with 4 eggs, separated, ⅓ cup lemon juice, 1 teaspoon lemon zest, 1 tablespoon butter and 1 ½ cups white sugar, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.

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🔗 Recipe adapted from AllRecipes

#Cake #Pudding #Dessert

📊 At a Glance

Serves 12

Difficulty Medium

🛒 Ingredients

4 eggs, separated

1/3 cup lemon juice

1 teaspoon lemon zest

1 tablespoon butter

1 1/2 cups white sugar

1/2 cup sifted all-purpose flour

1/2 teaspoon salt

1 1/2 cups milk

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 165

% Daily Value*

Total Fat 3.3g 4%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 140mg 6%

Total Carbohydrate 31.1g 11%

Dietary Fiber 0.2g 1%

Total Sugars 26.7g

Protein 3.7g 7%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored.

Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.

Beat egg whites until stiff.

Blend egg whites into batter on low speed of electric mixer.

Pour into 8 inch square baking dish.

Place a pan of hot water in the oven, and set the baking dish into the pan.

Bake at 350 degrees F (175 degrees C) for 45 minutes.