Lemon Pudding Cake

Oxmoor House
6 servings


+ Add To Shopping List
3 large egg whites
2/3 cup sugar, divided
1/4 cup all-purpose flour
1 1/2 cups 1% low-fat milk
2 large egg yolks
4 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1 tablespoon butter or stick margarine, melted and cooled slightly
1 teaspoon vanilla extract
Cooking spray
2 tablespoons sifted powdered sugar


Preheat oven to 325°.

In a large bowl, beat egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Set aside.

Combine flour and remaining sugar in a medium bowl; add milk, egg yolks, and lemon rind, stirring with a whisk until smooth. Stir in lemon juice, butter, and vanilla. (Batter will be very thin.) Add about one-fourth batter to beaten egg whites, stirring well. Stir remaining batter into egg white mixture.

Pour mixture into an 8-inch square baking dish coated with cooking spray. Place dish in a 13- x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 45 minutes or until lightly browned and sides begin to pull away from the pan. Let stand in pan 5 minutes. Remove dish from pan; let cool 15 minutes. Sprinkle top with powdered sugar; serve warm.

Created date

March 2010

Nutritional Information

Calories 192
Fat 4.5 g
Satfat 2.2 g
Protein 5.2 g
Carbohydrate 33 g
Cholesterol 80 mg
Iron 0.5 mg
Sodium 78 mg
Caloriesfromfat 21 %
Fiber 0.2 g
Calcium 86 mg