Lemon Pudding Cake
This delicious Homemade Lemon Pudding Cake makes the perfect dessert, no need for frosting it makes it's own topping. #cake #puddingcake #recipe #lemoncake #lemon #pudding #dessert
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 6 servings
- 1 tablespoon butter (softened)
- 2/3 cup sugar (divided)
- 2 teaspoons lemon zest
- 3 eggs (separated)
- 1/4 cup flour (all purpose)
- 1 cup milk
- 1/3 cup lemon juice
Pre-heat oven to 350F (180C) and grease and flour an 8 inch square or round cake pan.
In a large bowl cream the butter and half the sugar (1/3 cup), add the zest and egg yolks beat to combine. Stir in (with a wooden spoon) the flour alternately with the milk. Then stir in the lemon juice. Combine well.
In another bowl beat the egg whites and remaining 1/3 cup sugar until stiff, then gently fold into the batter. Pour into the prepared cake pan. Place the cake pan in a larger high sided pan filled with 1 1/2 inches (4 cm) of hot water. Bake for approximately 25-30 minutes or until golden.
Let cool to warm, dust with powdered sugar and serve. Enjoy!
Calories: 181kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 65mg | Potassium: 98mg | Sugar: 24g | Vitamin A: 245IU | Vitamin C: 6.1mg | Calcium: 58mg | Iron: 0.6mg