FLUFFY LEMON PUDDING CAKE

Fluffy Lemon Pudding Cake image

"This warm two-layer pudding cake is one that my mother-in-law made when her children were growing up," shares Leslie Wyatt of Chilhowee, Missouri. "Today, it is a perennial favorite around our house due to its terrific lemon flavor."

Provided by Taste of Home

Time 1h

Yield 6 servings.

Number Of Ingredients 9

Ingredients

4-1/2 teaspoons butter, softened
1 cup sugar
1/3 cup lemon juice
1 large egg yolk
3 tablespoons all-purpose flour
2 teaspoons grated lemon zest
1/4 teaspoon salt
1 cup fat-free milk
3 large egg whites, room temperature

Steps:

In a large bowl, beat butter and sugar until crumbly. Beat in the lemon juice, egg yolk, flour, lemon zest and salt; mix well. Gradually beat in milk. In another large bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture. , Pour into an ungreased 1-qt. baking dish. Place the dish in a 13x9-in. baking dish. Pour boiling water into the larger baking dish to a depth of 1 in., Bake at 325° for 40-45 minutes or until a knife inserted in the center comes out clean and top is golden. Serve warm.

Nutrition Facts : Calories 205 calories, Fat 4g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 178mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 0 fiber), Protein 4g protein.