Try this Lemon Pudding Cake recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350?. Coat sides of 2-quart baking dish with cooking spray. Beat together egg yolks, lemon juice, rind, butter and 1 1/4 cups sugar in large bowl for 2 minutes or until blended. Add milk, flour and salt; beat at low speed just until combined. Beat egg white with electric mixer until soft peaks form. Beat in remaining 1/2 cup sugar; beat until glossy peaks form, about 2 minutes. Fold white into lemon mixture until blended. Scrape into prepared dish; set on baking sheet. Bake in 350? oven for 40 minutes or until wooden pick inserted in cake center comes out clean. Serve warm. Recipe by: Family Circle 6/3/97 Posted to MC-Recipe Digest V1 #631 by The Taillons
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 650 | ||
Calories from Fat: 135 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 535.7mg | 165 % | |
Sodium 299.1mg | 10 % | |
Potassium 225.7mg | 6 % | |
Total Carbohydrate 115.3g | 34 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 114.8g | ||
Protein 17.1g | 24 % | |
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. |
Calories per serving: 650
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