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Baked Lemon Pudding Cake

Baked Lemon Pudding Cake

While baking, the batter magically separates into a fluffy cake on top of a luscious lemon pudding. This tangy-sweet dessert is delicious warm, at room temperature or cold out of the refrigerator.

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20 min
Prep Time
1 hr 15 min
Total Time


3 large Land O Lakes® Eggs, separated

1 cup granulated sugar, divided

1/3 cup Land O Lakes® Butter, softened

1 tablespoon freshly grated lemon zest (about 2 lemons)

1/4 cup fresh lemon juice

1/4 cup all-purpose flour

1/8 teaspoon salt

1 cup 2% or whole milk

1 tablespoon powdered sugar

How to make

  1. STEP 1

    Fill large roasting pan or 13x9-inch baking pan with water to 1/2-inch depth; place on rack in oven. Heat oven to 350°F.

  2. STEP 2

    Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy, stiff peaks form. Set aside.

  3. STEP 3

    Combine remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks, lemon zest and lemon juice; continue beating until well mixed. Add flour, salt and milk. Beat at low speed until well mixed. Gently fold in beaten egg whites.

  4. STEP 4

    Pour mixture into ungreased 8-inch square baking dish or 1 1/2-quart round casserole. Place baking dish into roasting pan with water. Bake 40-45 minutes or until golden brown. Remove baking dish from water; cool 10 minutes. Sprinkle with powdered sugar.

Nutrition (1 serving)

300 Calories
14 Fat (g)
140 Cholesterol (mg)
200 Sodium (mg)
41 Carbohydrates (g)
0 Dietary Fiber
5 Protein (g)
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