Lemon Pudding Cake I

Lemon Pudding Cake I

126 Reviews 4 Pics
Cali
Recipe by  Cali

“This is a family favorite for over 50 years. It makes a sauce on the bottom”

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Ingredients

Adjust Servings

Original recipe yields 8 inch square cake

Directions

  1. Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
  2. Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
  3. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

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Reviews (126)

Rate This Recipe
Deb
179

Deb

Now my favorite dessert!! Excellent. The only thing I'll do different next time is to add a bit more lemon zest and a touch more fresh lemon juice. A big hit and easy to make. I baked it in individual ramekins and sprinkled powdered sugar on the top after done. When baking in individual dishes cooking time is reduced by a few minutes. Thanks for a great recipe.

LISAKP71
82

LISAKP71

YUM! My plate hasn't even cooled off yet & I've already e-mailed this recipe to three people!! This is so good, I don't even know how to describe it - it's like the very lightest angel food cake ever, drenched in lemony sauce. My kids LOVED it (12 yrs and 2 yrs), and even the picky husband said it was good! Just be aware that it gets fairly brown - mine was quite dark on top after 38 minutes, but wasn't actually burnt. Trust it! **added later** If you don't have a microplane zester (well, first - get one! Cheap & awesome! 'til then...): before juicing the lemons, use a vegetable peeler to take strips of JUST THE YELLOW part of the peel (no white if you can help it) and whirl those with the sugar in a food processor until they're all blended in. Add that during the sugar step, not the zest step. Works like magic!

Rebecca
79

Rebecca

I just made this pudding cake and it was fantastic. I only used 1 cup sugar and for the milk added 5 tablespoons instant nonfat dry milk and the 1-1/2 cups water. I also added all dry ingredients at the same time then just dumped the water on top and mixed it up. I baked it in a 2-quart casserole. The finished cake was a lovely angel food cake on top with a creamy lemon filling on the bottom. Delicious!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 165 cal
  • 8%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 31.1 g
  • 10%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

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