This lemony dessert combines a moist cake with an intense but not-too-sweet lemon sauce, making it a perfect pick for an anytime treat.
I am eternally grateful for this lemon pudding cake recipe because, after googling recipes on the internet and going through a lot of trial and error, I was able to come up with something that closely replicated one of my favorite desserts from my childhood.
When I was younger we would use a packaged mix for this, and I loved that. Nowadays, I never use them for anything.
Yield: 8 inch square cake
4 eggs, separated
⅓ cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 ½ cups white sugar
½ cup sifted all-purpose flour
½ teaspoon salt
1 ½ cups milk
Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Per Serving: 165 calories; protein 3.7g; carbohydrates 31.1g; fat 3.3g; cholesterol 67mg; sodium 139.7mg.