Lemon Pudding Cake

"This very light dessert has a pleasant, citrus-y tang and, with only 2/3 cup of sugar, isn't too sweet. (1/64 tsp = pinch)"
 
Download
photo by dasebera photo by dasebera
photo by dasebera
Ready In:
1hr
Ingredients:
9
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Cream butter with all but 2 tbsp sugar.
  • Beat in egg yolks and lemon peel.
  • Stir in flour, just until mixed.
  • Add milk and lemon juice.
  • Stir well.
  • In another bowl, beat egg whites with salt until soft peaks form.
  • Gradually beat in remaining 2 tbsp sugar.
  • Beat until stiff peaks form.
  • Fold egg whites gently into lemon mixture.
  • Spoon batter into buttered 8 inch baking dish.
  • Place baking dish in a larger pan of very hot water (to come halfway up the sides of the baking dish).
  • Bake in preheated 350F (180C) degree oven for 40-45 minutes or until puffed and browned on top.
  • Cover with aluminum foil half way through baking time if cake is browning too quickly.
  • To serve, cut into squares and dust with icing sugar.
  • Serve warm or cold.

Questions & Replies

  1. Does anyone know the nutritional content?
     
Advertisement

Reviews

  1. Baked this in individual ramekins and baked for 30 minutes in a water bath. Delicious?
     
  2. Very good! I chose this recipe because it has more lemon juice than most, without increasing the flour significantly and with less sugar, to boot! I like my lemony things to be LEMONY and this is, without being TOO tart. Hubby likes it, too, so it's a keeper. Thank you!
     
  3. This was great. My aunt was a wonderful cook and she used to make a dessert like this. I came searching for a recipe to recreate the great memories I had of it and I found it! Delicious!
     
  4. This fit the bill! I was looking to replicate a dessert I had over the weekend and this was close enough. Not too sweet, perfect amount of tartness. I had a difficult time keeping myself away from the pan. It's good just a few minutes out of the oven or sitting on the counter for an hour. YUM!!!
     
  5. Made this for my family the other day. They all commented that it was very delicious. It had a distinct lemon taste. So light and custardy. Will make this again soon. Thanks for posting.
     
Advertisement

Tweaks

  1. OOOOOH yum!! I used 1/2 Splenda, 1/2 sugar, used 1 cup apricot nectar in place of the milk, and a 9" round cake pan set into a 9X13 baking dish then filled with hot water. The lips of the cake pan rested on the sides of the baking dish and the set up was perfect. What a wonderful lemony dessert..it was an inviting orange colour due to the apricot nectar and the bright orange yolks of free range eggs we use..done in 40 minutes without the need for the foil, though it was getting to the dark side..we didn't bother with the dusting of icing sugar or any other additions and...the two of us ate the whole thing (oink!) You have good recipes, M&Mers.
     

RECIPE SUBMITTED BY

I'm a small animal veterinary technician working full time. In my spare (?) time I love to bake and cook. I have about 80 different cookbooks and I guess my favorite ones are those that involve CHOCOLATE!! <br> <br>My biggest 'pet' peeve is people who treat their dogs and cats like disposable products...look after the health and well-being of your pets, PLEASE! They depend on you! ('Nuff said!). <br> <br>June 2003 Update: I now work part-time as a vet tech and part-time as an ER ward clerk at a local hospital. After being a technician for 20 years, the emotional stress was getting too hard to handle. Putting an older pet to sleep after I'd watched them grow up over the years was something I could no longer do. I decided to look for a new job while I was still 40-something rather than wait 4 years when I was 50-something! Working with animals is in my blood however, so I could not give it up entirely.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes