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Lemon Pudding Cake
By Marie on October 08, 2002
Photo by NoraMarie
6 Reviews
- Prep Time: 20 mins
- Total Time: 1 hrs 5 mins
- Servings: 6
Photo by NoraMarie
About This Recipe
"A light dessert that is transformed in the oven, creating a creamy lemon pudding covered with a light sponge cake."
Ingredients
- 1 cup sugar
- 1/8 teaspoon salt
- 1/4 cup flour
- 1/4 cup butter, melted
- 1/3 cup freshly squeezed lemon juice
- 1 grated lemon, zest of
- 3 eggs, separated
- 1 1/2 cups milk
Directions
- Preheat oven to 350 degrees.
- Butter 8" square pan or baking dish.
- In mixing bowl, combine 3/4 c of the sugar, salt and flour and stir them together.
- Add melted butter, lemon juice and zest and egg yolks.
- Stir until thoroughly blended.
- Stir in milk.
- In separate bowl, beat the egg whites with remaining 1/4 c sugar until stiff, but moist.
- Fold beaten whites into lemon mixture, then pour batter into prepared baking dish.
- Set the cake pan into a larger pan and pour hot water into larger pan to come halfway up the sides of the cake pan.
- Bake for 45 minutes until top is lightly browned.
- Serve warm or chilled, with whipped cream, if desired.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (147 g)
Servings Per Recipe: 6
- Amount Per Serving
- %
- Calories 294.9
- Calories from Fat 111
- 37%
- Amount Per Serving
- %
- Total Fat 12.4g
- 19%
- Saturated Fat 7.0g
- 35%
- Cholesterol 134.6mg
- 44%
- Sugars 33.8 g
- Sodium 168.0mg
- 7%
- Total Carbohydrate 41.5g
- 13%
- Dietary Fiber 0.1g
- 0%
- Sugars 33.8 g
- 135%
- Protein 5.8g
- 11%
Reviews
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"I have been making this dessert for years and just love it....never any leftovers with this one.....you almost have to fight off the scavengers in order to lick the bowl! Very easy to make and has a lovely delicate lemon flavour. Don't miss this one...It's a real winner!"
By cfletcher on January 22, 2010 | 1037250
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"This must be one of the most popular pudding recipes in the Western World! My own "old faithful" uses less butter and sugar, but basically (there are several variations in Zaar) they are all the same. It's delicious after a meal of fresh fish, for some reason. "Alabamagirl" found the custard too watery. Difficult to say why, but usually I do use less than the 1 1/2 cups of milk specified. (So, try less liquid next time). "
By Zurie on June 05, 2005 | 179021
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"I tried this for the second time to see if it was really as teriffic as I thought the first time. It was. The pudding was perfect and the sponge is light. For the person who had liquid pudding, I can't imagine what happened but my family loves this."
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"So glad I found this recipe. My hubby wanted this Lemon Pudding but his Mom,s recipe was a quessing one.Thanks Marie"
By NoraMarie on December 07, 2005 | 227204
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"This was one of my choices for the "Pick Your Chef" weekend. Overall, it was pretty good. I followed the recipe exactly, and it wasn't hard to make at all. It did separate as it cooked, just like you said. However, the bottom of it wasn't a creamy pudding, it was very watery and really not edible...I guess it didn't set right or something. I baked it as directed for 45 minutes, and the top got really brown. I'm still giving it 4 stars though, because the top of it tasted great...just like a very light lemony spongecake. Maybe if you could help me figure out what went wrong with the bottom, I'd try it again. "
By AlabamaGirl71 on January 24, 2003 | 38950
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"What can I say...this was so good!! I made no changes, it was perfect. This is a keeper.Thank you for sharing this fantastic recipe.:))"
By ** Poppy ** on January 23, 2003 | 38776
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