Saucy Lemon Pudding Cake

Saucy Lemon Pudding Cake

Enjoy the pudding-like consistency of this ultra-easy, six-ingredient "cake".

Prep Time

15

Minutes

Total Time

1:05

Hr:Mins

Makes

6

servings

2
eggs, separated
1
cup milk
1
teaspoon grated lemon peel
1/4
cup lemon juice
1
cup sugar
1/4
cup Gold Medal® all-purpose flour
1/4
teaspoon salt
Whipped cream, if desired
  1. Heat oven to 350ºF.
  2. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.
  3. Beat egg yolks slightly in large bowl on medium speed; beat in milk, lemon peel and lemon juice until well blended. Beat in sugar, flour and salt until smooth. Fold into beaten egg whites.
  4. Pour into ungreased 1-quart casserole. Place casserole in square pan, 9x9x2 inches, on oven rack; pour very hot water (1 inch deep) into pan.
  5. Bake 45 to 50 minutes or until golden brown. Serve warm or cool with whipped cream. Immediately refrigerate any remaining pudding cake after serving.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Through the years, pudding cakes have been known as sponge pudding, cake-top pudding, sponge custard and upside-down pudding. But no matter what they're called, these fun-to-make cakes are simply delicious.
Planned-Overs
Spoil yourself! Enjoy leftover chilled pudding cake for breakfast.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 205
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 1 g,),
  • Cholesterol 75 mg;
  • Sodium 140 mg;
  • Total Carbohydrate 40 g
    • (Dietary Fiber 0g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1 Fruit;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.