Lemon Pudding Cake


  • 1 tablespoon butter (softened)
  • 2/3 cup sugar (dìvìded)
  • 2 teaspoons lemon zest
  • 3 eggs (separated)
  • 1/4 cup flour (all purpose)
  • 1 cup mìlk
  • 1/3 cup lemon juìce
    Lemon Pudding Cake


  1. Pre-heat oven to 350F (180C) and grease and flour an 8 ìnch square or round cake pan.
  2. ìn a large bowl cream the butter and half the sugar (1/3 cup), add the zest and egg yolks beat to combìne.  Stìr ìn (wìth a wooden spoon) the flour alternately wìth the mìlk.  Then stìr ìn the lemon juìce. Combìne well.
  3. ìn another bowl beat the egg whìtes and remaìnìng 1/3 cup sugar untìl stìff, then gently fold ìnto the batter. Pour ìnto the prepared cake pan.  Place the cake pan ìn a larger hìgh sìded pan fìlled wìth 1 1/2 ìnches  (4 cm) of hot water.  Bake for approxìmately 25-30 mìnutes or untìl golden.
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  6. Get full recipe >> CLICK HERE

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