Baked Lemon Cake Pudding Recipe

Airy and light Baked Lemon Cake Pudding is prepared with lemon juice, all-purpose flour, margarine and lemon peel. This yummy Baked Lemon Cake Pudding makes my guests come back to my door-step time and again. Eat it and enjoy the lovely lemony tang.

Summary

CuisineCourse
MethodDish

Ingredients

 Eggs2 , separated (At Room Temperature)
 Salt1⁄4 Teaspoon
 Sugar To Taste
 Milk1 Cup (16 tbs)
 Lemon juice1⁄3 Cup (5.33 tbs)
 All purpose flour3 Tablespoon
 Butter/Margarine2 Tablespoon, melted
 Grated lemon peel1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 689 Calories from Fat 374

% Daily Value*

Total Fat 42 g64.8%

Saturated Fat 22.8 g114%

Trans Fat 0 g

Cholesterol 510.1 mg

Sodium 720.8 mg30%

Total Carbohydrates 57 g19.1%

Dietary Fiber 3.1 g12.5%

Sugars 16.4 g

Protein 25 g50.6%

Vitamin A 29.8% Vitamin C 94.6%

Calcium 34.8% Iron 23%

*Based on a 2000 Calorie diet

Directions

1. Preheat oven to 350°F. Grease 1-quart casserole. In small bowl, with mixer at high speed, beat egg whites with salt until soft peaks form; gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating after each addition, until sugar completely dissolves and whites stand in stiff peaks.
2. In another small bowl, with same beaters and with mixer at medium speed, beat egg yolks with 1/4 cup sugar; add milk and next 4 ingredients and beat until well mixed. With rubber spatula or wire whisk, gently fold egg-yolk mixture into egg whites just until mixed. Pour batter into casserole.
3. Set casserole in 13" by 9" baking pan; place on oven rack. Fill baking pan halfway up with boiling water. Bake 55 to 65 minutes, until top is golden and firm. (Pudding separates into cake layer on top, sauce layer underneath.) Cool in casserole on wire rack.
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