Lemon Pudding Cake II

A light cake that bakes on top of lemon pudding.

Lemon Pudding Cake II


  • 3/4 cup white sugar
  • 1 pinch salt
  • 3 tablespoons butter, melted
  • 1/4 cup sifted all-purpose flour
  • 1 teaspoon grated lemon zest
  • 1/4 cup lemon juice
  • 1 1/2 cups milk
  • 3 egg yolks
  • 3 egg whites


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

2 In a large bowl, combine sugar, salt and melted butter. Beat in the flour. Stir in the lemon zest and lemon juice. Combine milk and egg yolks, and add to lemon mixture.

3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.

4 Set cake pan in a water bath. Bake in the preheated oven for 40 minutes, or until top is lightly browned. Serve warm or cold.

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