- November 30, 2008 at 10:54 pm #267238
Baked Lemon Pudding Cake
This is an old-fashioned family dessert. It separates into two very different layers — a cake-like layer on top and a creamy pudding layer on the bottom.
Canola cooking spray
2 tablespoons butter (no-fat or low-trans fat margarine can be substituted)
6 tablespoons Splenda®
6 tablespoons super-fine granulated sugar
2 large eggs
1/3 cup lemon juice
Zest from one lemon, finely chopped
1/2 cup unbleached flour
1 1/4 cups low-fat milk
1. Preheat the oven to 350°F. Coat a 9-inch pie dish with cooking spray.
In a mixing bowl, cream the butter or margarine well with an electric mixer. Add the Splenda®and sugar and beat well.
3. With an egg separator, separate the eggs; save the egg whites in another mixing bowl.
Add the yolks to the butter mixture one by one; gradually add the lemon juice and lemon zest. The batter will look like lemon frosting at this point. Slowly add the milk to make a thin batter. Set aside.
In a separate bowl, beat the egg whites until they are stiff with an electric mixer. Gently fold the egg whites into the lemon mixture. Pour the batter into the prepared pie plate.
Place the pie plate into the preheated oven and bake 30 to 40 minutes. Remove the pie plate from the oven and allow the pudding cake to cool. Dust top with powdered sugar if desired and/or serve with fresh sliced strawberries or frozen.
- December 1, 2008 at 11:09 am #404985
Another yummy one…thanks JoAnn!
- December 5, 2008 at 6:56 pm #405428
OMG! Anything lemon is my mothers favorite. This is just perfect for a Christmas dinner dessert.
Thank you so much
- December 7, 2008 at 12:22 am #405529
Janice, It is rather an easy recipe. Hope that you get to make it for Christmas Dinner and Mom likes it too.
- December 7, 2008 at 4:00 am #405537
I’m pretty sure she will love it. Anything lemon is her favorite. As far as I know it’s her only weakness – and the color orange.
She’s the only person I know whose favorite color is orange!!!
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