Grandma's Lemon Pudding Cake
Recipe: #4447
January 31, 2012
Categories: Desserts, Lemon, Baby Shower, Birthday, Easter, Fathers Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Romantic Dinner, Valentine's Day, Oven Bake, more
"This is a dessert that has been in the family for years ... my grand mother use to make this all the time. It is very simple to prepare; and, I especially love it because it ISN'T too sweet. The lemon gives it a nice tartness, but the eggs give it a rich flavor."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (119.7 g)
- Calories 231.1
- Total Fat - 5.5 g
- Saturated Fat - 2.2 g
- Cholesterol - 159.9 mg
- Sodium - 129.5 mg
- Total Carbohydrate - 38.3 g
- Dietary Fiber - 1 g
- Sugars - 25.6 g
- Protein - 6.9 g
- Calcium - 38.9 mg
- Iron - 1 mg
- Vitamin C - 8.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Batter ... Beat the egg yolks until lightly a fluffy, and a light lemony color; then slowly add in the lemon juice, zest and milk. Mix well, then add the sugar, flour and salt. Make sure the batter is well mixed.
Step 2
Egg Whites ... Beat the egg whites until stiff, then gently fold into the batter.
Step 3
Bake ... Preheat the oven to 325 degrees. Butter or grease (don't use oil) a 1 quart casserole dish. Add the batter to the casserole dish, then add the casserole dish to a larger pan and fill with approximately 1/2" of water. The water bath will help to steam and help to add moisture as the cake cooks. Cook 30-35 minutes on the middle shelf.
Step 4
Serve the cake warm and top with fresh whipped cream and a sprig of mint. ENJOY!
Tips
No special items needed.
1 Reviews
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