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.'"

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

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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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

READ REVIEWS (3)

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.

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 Feb. 23, 2008 by CRAZY4SUSHI

The top layer was nice and fluffy. A good flavor. Not to sweet. I think mine could have cooked for another five minutes. It seemed like it was very fragile, almost like a souffle. When I went to scoop it up I was worried it would flop. That is why I think more time would have set it up better. I pulled it out at 40 minutes.

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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 chilled.

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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 years old, so you know that was some time ago!), and this lives up to the memory. The cake was as light as foam and the pudding layer was very creamy and delicate. Not too sweet, either. Thank you for sharing this.

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