LEMON PUDDING CAKE
A light dessert that is transformed in the oven, creating a creamy lemon pudding covered with a light sponge cake.
Provided by Marie
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter 8" square pan or baking dish.
- In mixing bowl, combine 3/4 c of the sugar, salt and flour and stir them together.
- Add melted butter, lemon juice and zest and egg yolks.
- Stir until thoroughly blended.
- Stir in milk.
- In separate bowl, beat the egg whites with remaining 1/4 c sugar until stiff, but moist.
- Fold beaten whites into lemon mixture, then pour batter into prepared baking dish.
- Set the cake pan into a larger pan and pour hot water into larger pan to come halfway up the sides of the cake pan.
- Bake for 45 minutes until top is lightly browned.
- Serve warm or chilled, with whipped cream, if desired.
Nutrition Facts : Calories 294.9, Fat 12.4, SaturatedFat 7, Cholesterol 134.6, Sodium 168.1, Carbohydrate 41.5, Fiber 0.2, Sugar 33.8, Protein 5.8
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