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Lemon Pudding Cake Recipe

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Lemon Pudding Cake Recipe

Prep Time: Cook Time:


  • Egg, whole, raw | 3.00 small
  • Calcium fortified skim milk | 0.50 cup
  • Lemon juice, raw | 0.25 cup
  • Lemon peel, raw | 1.00 tsp
  • Granulated sugar | 0.50 cup
  • Wheat flour, white, all-purpose, enriched, unbleached | 0.33 cup
  • Salt | 0.13 tsp
  • Drinking tap water | 1.00 As required
Nutrition Facts (Per Serving)

Calories per serving: 126.30 mg

Fat per serving: 1.94 g

Saturated fat per serving: 0.62 g

Protein per serving: 3.85 g

Sodium per serving: 88.70 mg

Cholesterol per serving: 71.09 g


  1. Heat oven to 350°F. Grease 1-quart casserole. separate egg yolk and white. In small bowl, beat egg yolks; stir in milk, lemon juice and lemon peel (grated). Add sugar, flour and salt; beat until smooth.
  2. In another small bowl, beat egg whites until stiff peaks form. Gently fold yolk mixture into beaten egg whites. DO NOT OVERBLEND.
  3. Pour into greased casserole. Place casserole in 13x9-inch pan; pour hot water 1-inchdeep into pan.
  4. Bake at 350°F. for 25 to 35 minutes or until light golden brown. Serve warm or cool.

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