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Baked Lemon Pudding Cake

Baked Lemon Pudding Cake

Lemon pudding cake is an old-fashioned dessert best served warm.

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20 min
Prep Time
1 hr 15 min
Total Time


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

How to make

  1. STEP 1

    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 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.

  4. STEP 4

    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.

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Tip #1

Read more about this recipe on Recipe Buzz® Blog.

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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