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Fluffy Lemon Pudding Cake

SUBMITTED BY: Leslie Wyatt

"'This warm two-layer pudding cake is one that my mother-in-law made when her children were growing up,' shares Leslie Wyatt of Chilhowee, Missouri. 'Today, it is a perennial favorite around our house due to its terrific lemon flavor.'"

RECIPE RATING:

Read Reviews (4)

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PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS

4 1/2 teaspoons butter, softened
1 cup sugar
1/3 cup lemon juice
1 egg yolk
3 tablespoons all-purpose flour
2 teaspoons grated lemon peel
1/4 teaspoon salt
1 cup fat-free milk
3 egg whites

DIRECTIONS

In a large mixing bowl, beat butter and sugar until crumbly. Beat in the lemon juice, egg yolk, flour, lemon peel and salt; mix well. Gradually beat in milk. In another large mixing bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.
Pour into an ungreased 1-qt. baking dish. Place the dish in a 13-in. x 9-in. x 2-in. baking dish. Pour boiling water into the larger baking dish to a depth of 1 in.
Bake at 325 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean and top is golden. Serve warm.

FOOTNOTE

Nutritional Analysis: 2/3 cup equals 205 calories, 4 g fat (2 g saturated fat), 44 mg cholesterol, 178 mg sodium, 40 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchange: 2-1/2 starch.

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REVIEWS

Reviewed on May 28, 2008 by Sonia M.

This was a wonderful dessert! Because I'm trying to cut back on sugar and lower my fat... MORE

Reviewed on Feb. 23, 2008 by CRAZY4SUSHI

The top layer was nice and fluffy. A good flavor. Not to sweet. I think mine could have cooked... MORE

Reviewed on Dec. 27, 2007 by Sameera Al Ansari

Quite tasty....i made a few changes to the leftover by adding crumbled brownies and served it... MORE

Reviewed on Jun. 18, 2007 by SylviaRebecca

Wonderful cake! I remember my mother making something like this when I was a child (I am 48... MORE