Lemon Pudding Cake I This is a family favorite for over 50 years. It makes a sauce on the bottom

Servings: 12 Yield: 8 inch square cake


  • 4 eggs, separated
  • ⅓ cup lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon butter
  • 1 ½ cups white sugar
  • ½ cup sifted all-purpose flour
  • ½ teaspoon salt
  • 1 ½ cups milk


    Step 1

    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.

    Step 2

    Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.

    Step 3

    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.

Nutrition Facts

Per Serving: 165 calories; protein 3.7g; carbohydrates 31.1g; fat 3.3g; cholesterol 67mg; sodium 139.7mg.


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