Lemon Pudding Cake

Lemon Pudding Cake
Servings: 10 Prep 25 mins Bake 350°F 40 mins


  • 5 eggs, separated
  • 1/2 cup fresh lemon juice
  • 2 teaspoons grated lemon rind
  • 2 tablespoons unsalted butter, melted
  • 1 3/4 cups sugar
  • 1 3/4 cups milk
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt

Make It

1. Heat oven to 350 degrees F. Coat sides of 2-quart baking dish with cooking spray.

2. Beat together egg yolks, lemon juice, rind, butter and 1-1/4 cups sugar in large bowl for 2 minutes or until blended. Add milk, flour and salt; beat at low speed just until combined.

3. Beat egg whites with electric mixer until soft peaks form. Beat in remaining 1/2 cup sugar; beat until glossy peaks form, about 2 minutes.

4. Fold whites into lemon mixture until blended. Scrape into prepared dish; set on baking sheet.

5. Bake in 350 degree F oven for 40 minutes or until wooden pick inserted in cake center comes out clean. Serve warm. Makes 10 servings.