“A light cake that bakes on top of lemon pudding.” - by Earthymom
Ingredients
Adjust Servings
Original recipe yields 1 - 8 inch square pan
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large bowl, combine sugar, salt and melted butter. Beat in the flour. Stir in the lemon zest and lemon juice. Combine milk and egg yolks, and add to lemon mixture.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
- Set cake pan in a water bath. Bake in the preheated oven for 40 minutes, or until top is lightly browned. Serve warm or cold.
Nutrition
Amount Per Serving (8 total)
- Calories
- 176 cal
- 9%
- Fat
- 6.9 g
- 11%
- Carbs
- 24.9 g
- 8%
Based on a 2,000 calorie diet
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Reviews (19)
Rate This Recipe
"The only way the pudding could be bland tasting is if you use bottled lemon juice. I used fresh squeezed lemon juice and also used cream not milk. (Once in awhile you just have to give flavor to a r..." See moreecipe over skimping on fat.) This recipe was not the best lemon pudding recipe I've had but it was darn good."
baskerville_gal
"I made this for my husband's birthday tonight. I followed the recipe exactly. We ate it fresh out of the oven, and between two adults and two toddlers, it was gone within ten minutes. The cake layer i..." See mores light and airy, the pudding layer is creamy and lemony, and the whole thing was just delicious. Thanks for a great recipe!"
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