Saucy Lemon Pudding Cake

  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 6

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.
  • Spoil yourself! Enjoy leftover chilled pudding cake for breakfast.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
205
Calories from Fat
25
% Daily Value
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
75 mg
Sodium
140 mg
Potassium
100 mg
Total Carbohydrate
40 g
Dietary Fiber
0g
Protein
4 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1 1/2 Starch; 1 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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