Baked Lemon Pudding Cake

Name: Baked Lemon Pudding Cake
Prep time: 20 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 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

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

servings

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Ingredients

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

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.
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.
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.
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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