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Fluffy Lemon Pudding Cake

Total Time

Prep: 20 min. Bake: 40 min.

Makes

6 servings

"This warm two-layer pudding cake is one that my mother-in-law made when her children were growing up," shares Leslie Wyatt of Chilhowee, Missouri. "Today, it is a perennial favorite around our house due to its terrific lemon flavor."

Ingredients

  • 4-1/2 teaspoons butter, softened
  • 1 cup sugar
  • 1/3 cup lemon juice
  • 1 large egg yolk
  • 3 tablespoons all-purpose flour
  • 2 teaspoons grated lemon zest
  • 1/4 teaspoon salt
  • 1 cup fat-free milk
  • 3 large egg whites, room temperature

Directions

  1. In a large bowl, beat butter and sugar until crumbly. Beat in the lemon juice, egg yolk, flour, lemon zest and salt; mix well. Gradually beat in milk. In another large bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.
  2. Pour into an ungreased 1-qt. baking dish. Place the dish in a 13x9-in. baking dish. Pour boiling water into the larger baking dish to a depth of 1 in.
  3. Bake at 325° for 40-45 minutes or until a knife inserted in the center comes out clean and top is golden. Serve warm.

Nutrition Facts

2/3 cup: 205 calories, 4g fat (2g saturated fat), 44mg cholesterol, 178mg sodium, 40g carbohydrate (35g sugars, 0 fiber), 4g protein.

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