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Saucy Lemon Pudding Cake

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By Betty Crocker Kitchens
Updated Jul 5, 2006
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Enjoy the pudding-like consistency of this ultra-easy, six-ingredient "cake".

Saucy Lemon Pudding Cake

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Servings 6
  • Ingredients 8
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F.
  • Step 
    2
    Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

205 Calories
3 g Total Fat
4 g Protein
40 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
205
Calories from Fat
25
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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