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
6
servings Ingredients
3 large Land O Lakes® Eggs, separated
1 cup granulated sugar, divided
13 cup Land O Lakes® Butter, softened
1 tablespoon freshly grated lemon zest (about 2 lemons)
14 cup fresh lemon juice
14 cup all-purpose flour
18 teaspoon salt
1 cup 2% or whole milk
1 tablespoon powdered sugar
How to make
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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.
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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.
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STEP 3
Combine remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed until combined. Add egg yolks, lemon zest and lemon juice; continue beating until well mixed. (Batter will not be smooth; it will look curdled.) Add flour, salt and milk; beat at low speed until well mixed. Gently fold in beaten egg whites until batter is foamy.
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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.
300 Calories
14 Fat (g)
140 Cholesterol (mg)
200 Sodium (mg)
41 Carbohydrates (g)
0 Dietary Fiber
5 Protein (g)
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