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Lemon Pudding Cake Recipe
|Butter/Regular margarine||2 Tablespoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||2 Teaspoon|
|Confectioners sugar||2 Tablespoon|
|Vanilla ice cream/Light cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1535 Calories from Fat 542
% Daily Value*
Total Fat 61 g93.5%
Saturated Fat 34.1 g170.5%
Trans Fat 0 g
Cholesterol 579.8 mg
Sodium 399.6 mg16.6%
Total Carbohydrates 221 g73.7%
Dietary Fiber 3.4 g13.4%
Sugars 178 g
Protein 35 g69.6%
Vitamin A 43.3% Vitamin C 69.5%
Calcium 68.6% Iron 23.7%
*Based on a 2000 Calorie diet
In large bowl with electric mixer, beat butter with granulated sugar until well blended.
Beat in egg yolks until blended.
At low speed, blend in flour; add milk, lemon juice and peel.
Beat egg whites until soft peaks form when beater is raised.
Using a wire whisk or rubber scraper, fold egg whites into lemon mixture.
Turn mixture into a shallow, 8-1/2-inch round baking dish.
Set dish in pan; pour boiling water into pan to depth of 1 inch.
Bake 40 to 45 minutes, or until golden-brown and knife inserted in center comes out clean.
Let stand at least 15 minutes before serving.
Sprinkle top lightly with confectioners' sugar.
Serve warm, with whipped cream, if desired.
Makes 6 servings