Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Pudding Cake Recipe
    Lost? Site Map

    Lemon Pudding Cake

    Lemon Pudding Cake. Photo by Bev

    1/5 Photos of Lemon Pudding Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    25 mins

    45 mins

    Bev's Note:

    I love lemon pudding cake and this recipe is excellent! I hope you will enjoy it as much as I do. This recipe is from Gourmet Magazine.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
    3. 3
      Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
    4. 4
      Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.
    5. 5
      Beat egg whites in another bowl with an electric mixer until they hold soft peaks.
    6. 6
      Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
    7. 7
      Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
    8. 8
      Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
    9. 9
      Transfer to a rack.
    10. 10
      Serve warm or at room temperature.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on February 02, 2004

      55

      Great. Exactly the recipe we all need, more for 4 people in my book though. Cheap, easy and fast, and tastes fantastic. My French husband thinks this is the top of the top, and wants me to make it for his inlaws, which I will do. Great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2004

      55

      YUM! I didn't have a gratin pan so I baked this in a 9X9 glass pyrex dish and it worked fine. The top layer is very light and fluffy, almost souffle like and the bottom is a nice lemon pudding. This household voted 2 liked it 2 didn't but I think for the 2 who didn't it was the texture - it not really cake-like. I personally loved it and give it a 5 star.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2010

      55

      This was excellent. I will make it again and again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

    Advertisement

    Nutritional Facts for Lemon Pudding Cake

    Serving Size: 1 (141 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 208.9
     
    Calories from Fat 38
    18%
    Total Fat 4.2 g
    6%
    Saturated Fat 1.8 g
    9%
    Cholesterol 98.4 mg
    32%
    Sodium 156.6 mg
    6%
    Total Carbohydrate 38.5 g
    12%
    Dietary Fiber 0.9 g
    3%
    Sugars 32.6 g
    130%
    Protein 5.6 g
    11%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites