An Italian in my Kitchen · by Rosemary Molloy★ 4.8 (149)
Lemon Pudding Cake
NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 10%
CARBS 28G61% OF CAL
1G FIBER23G SUGAR4G OTHER
FAT 6G30% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light lemon cake that makes its own pudding sauce as it bakes, creating a tender crumb and silky layer underneath. No frosting needed.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon butter (softened)
- 2/3 cup granulated sugar (or fine/divided) ((divided))
- 2 teaspoons lemon zest
- 3 large eggs (room temperature) ((separated))
- 1/4 cup flour (all purpose)
- 1 cup milk (room temperature)
- 1/3 cup lemon juice (room temperature)
At a glance
PER SERVING · TIME 45M
CAL 9%·PRO 10%
CARBS 28G61% OF CAL
1G FIBER23G SUGAR4G OTHER
FAT 6G30% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 61mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 67mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 61MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.