Grandma's Lemon Pudding Cake
Created by Kchurchill5 on January 31, 2012
- Servings: 5
- Prep Time: 10-15m
- Cook Time: 30-35m
- Recipe #4447
Ingredients
- 3 large eggs, separated
- 1/2 cup whole milk, this doesn't work well with a low fat milk
- 1/3 cup all purpose flour, sifted
- 1/2 cup white sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/8 teaspoon salt
- Garnish: whipped cream and fresh mint
How to Make
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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.
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Step 2: Egg Whites ... Beat the egg whites until stiff, then gently fold into the batter.
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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.
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Step 4: Serve the cake warm and top with fresh whipped cream and a sprig of mint. ENJOY!
Nutritional Facts
- 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