|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.