Seasons and Suppers · by Jennifer Maloney★ 5.0 (19)
Lemon Pudding Cake
NUTRITION · PER SERVING60M COOK
CAL 13%·PRO 11%
CARBS 42G66% OF CAL
1G FIBER36G SUGAR5G OTHER
FAT 8G27% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A magic dessert that separates into a light soufflé cake on top and a creamy lemon pudding on the bottom while baking. Tangy and comforting with a delicate texture. Serve warm.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 Tablespoons butter (at room temperature)
- 1 cup white sugar (DIVIDED)
- 3 large eggs (separated)
- 1 teaspoon vanilla
- 1 Tablespoon lemon zest
- 1/3 cup all-purpose flour (spooned and levelled)
- 1/4 teaspoon salt
- 1 cup milk (whole milk recommended)
- 1/2 cup freshly squeezed lemon juice (from 3 or 4 fresh lemons)
- 1/8 teaspoon cream of tartar (optional)
- 2 Tablespoons icing/confectioners sugar (for garnish)
At a glance
PER SERVING · TIME 60M
CAL 13%·PRO 11%
CARBS 42G66% OF CAL
1G FIBER36G SUGAR5G OTHER
FAT 8G27% OF CAL
4G SAT4G 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
- 40m
- Sodium
- 175mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 139mg
- Calcium
- 64mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 175MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.