Jo Cooks · by Joanna Cismaru★ 4.5 (44)
Lemon Pudding Cake
NUTRITION · PER SERVING55M COOK
CAL 13%·PRO 12%
CARBS 39G57% OF CAL
1G FIBER3G OTHER35G TOTAL SUGAR
FAT 12G39% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A two-layer lemon cake where the top is light and airy cake and the bottom is silky pudding with fresh lemon flavor. It's made with just one batter and seven ingredients.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup granulated sugar
- 3 tablespoon all purpose flour
- 3 large eggs (separated)
- ¼ cup butter (unsalted, melted)
- 1 tablespoon lemon zest
- ½ cup lemon juice (freshly squeezed)
- 1 ½ cups milk (2%)
At a glance
PER SERVING · TIME 55M
CAL 13%·PRO 12%
CARBS 39G57% OF CAL
1G FIBER3G OTHER35G TOTAL SUGAR
FAT 12G39% OF CAL
5G SAT7G 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
- 35m
- Sodium
- 65mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 72mg
- Calcium
- 80mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 65MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.