This lemon pudding cake makes a delicious, light dessert with plenty of lemon flavor. Beaten egg whites make the cake soft and fluffy.
- 2 tablespoons butter
- 2/3 cup granulated sugar
- 1 tablespoon grated lemon zest
- 3 large eggs, separated
- 3 tablespoons all-purpose flour
- 1 cup half-and-half or whole milk
- 1/2 cup fresh lemon juice
- dash salt
- 1/8 teaspoon cream of tartar
- Heat oven to 350 F.
- Butter an 8-inch square baking dish or 1 1/2-quart souffle dish.
- In a large mixing bowl, beat butter, sugar, and lemon zest together until light and creamy. Beat in egg yolks until well blended.
- Stir in flour; add the half-and-half or milk and lemon juice. Beat slowly until well blended.
- In a stainless steel or glass bowl, beat the egg whites until foamy. Add the dash of salt and cream of tartar; continue beating to soft peaks.
- Fold the egg whites into the batter mixture. If too stiff, the whites will be a little more difficult to fold into the thin batter.
- Turn lemon pudding cake batter into the prepared baking dish.
- Set the baking dish in a larger pan; pour boiling water into the outer pan to a depth of about 1 inch.
- Bake in the preheated oven for about 35 to 45 minutes, or until set and lightly browned. A clean knife inserted in the center of lemon pudding cake should come out clean when cake is done.
- Let the cake stand for 15 minutes before serving from pan.
- Serve lemon pudding cake with whipped topping or sprinkle with sifted confectioners' sugar.
- Lemon pudding cake serves 6.
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|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||7 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|