lemon pudding cake
(1 rating)
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This is a fabulous cake that is tremendously easy to make, and oh so lemony! I love lemon desserts and this one does not disappoint. Be sure to use fresh lemon juice for the best flavor.
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(1 rating)
yield
6 serving(s)
cook time
50 Min
Ingredients For lemon pudding cake
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3 Tbspbutter, room temperature
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1 csugar
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4eggs, room temperature
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1/2 cfresh lemon juice
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1/4 tspsalt
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3 Tbspall purpose flour
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1 c2% low-fat milk
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fresh raspberries
How To Make lemon pudding cake
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1Preheat oven to 325 degrees. Lightly grease a 9x5" loaf pan or a 6-cup souffle dish.
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2With an electric mixer, beat butter and sugar until fluffy. Separate egg yolks and whites. Add yolks to butter mixture and beat well. Add lemon juice, salt and flour; beat well. Add milk; stir until well blended.
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3Beat egg whites until stiff. Gently fold into lemon mixture. Pour batter into the prepared pan. Bake for 50 minutes, covering with foil for the last 10 minutes if the top gets too brown. Serve warm or chilled with berries.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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