Lemon pudding cake is an old-fashioned dessert best served warm.
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3 large Land O Lakes® Eggs separated
1 cup sugar
1/3 cup Land O Lakes® Butter softened
1/4 cup lemon juice
1 tablespoon freshly grated lemon zest
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
Powdered sugar, if desired
Heat oven to 350°F.
Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
Combine remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks, lemon juice and lemon zest; continue beating until well mixed. Add flour and salt. Beat at low speed until well mixed. Stir in milk. Gently stir in beaten egg whites.
Pour mixture into ungreased 1 1/2-quart casserole dish. Place casserole into 13x9-inch baking pan. Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth. Bake 45-55 minutes or until golden brown. Remove casserole dish from water; cool 10 minutes. Sprinkle with powdered sugar, if desired.
Explore reviews fromour online community
Turned out perfect. 'Cake' was less like cake and more fluffy, but very good. I have a meyer lemon tree, so that's what I used.
I made this last night for my hubby and he loved it. I added more zest and lemon juice (as I have so many!) and it came out beautifully. Will certainly keep this recipe in me repertoire!
Warmer weather calls for fresh, fruity, citrus flavors. We have refreshing ways to make muffins, quick breads and cakes that taste just as good as the spring sunshine feels.