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Name: Lemon Pudding Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 4 Eggs separated; 1/4 ts Salt; 3 tb Butter; 1 c Sugar; 1/3 c Lemon juice; 3 tb Flour; 1 c milk

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INGREDIENTS

4 Eggs ; separated
1/4 ts Salt
3 tb Butter
1 c Sugar
1/3 c Lemon juice
3 tb Flour
1 c milk

INSTRUCTIONS

Oven 325F. Cream butter, gradually add sugar. Cream together until light and fluffy. Add egg yolks, beat well. Add flour, lemon juice, rind, salt and mix well. Stir in milk , Beat egg whites until stiff and fold into the mixture. Pour in a loaf dish 9" x 5". Set in a pan of hot water and bake in a 325F oven for 40 minutes. Turn oven to 350F and bake until brown (about 10 Minutes) Source: From the River Road Cookbook >From the kitchen of D. Hart Posted to EAT-L Digest 28 Feb 97 by Bill Spalding on Mar 1, 1997.

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Nutrition

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Serving Size: 1 Serving (316g)
Recipe Makes: 6 Servings

Calories: 706
Calories from Fat: 203 (29%)

Amt Per Serving		% DV

	Total Fat 22.6g	30 %
	Saturated Fat 8.9g	45 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 2.5g
Cholesterol 721.1mg		222 %
Sodium 278.8mg		10 %
Potassium 284.1mg		7 %
Total Carbohydrate 107.8g		32 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 107.5g
Protein 22g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 706

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