Lemon pudding cake recipe

Lemon Pudding Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delightful dessert that combines the tangy flavor of lemons with the creamy texture of pudding? Look no further than this irresistible Lemon Pudding Cake recipe. This recipe is easy to follow and requires only a handful of ingredients, making it perfect for both beginner and experienced bakers. With its light and fluffy cake layer on top and a luscious lemon-infused pudding layer on the bottom, this dessert is a true crowd-pleaser. Serve it warm or chilled, and prepare to impress your guests with this zesty and refreshing treat.

Keywords: Lemon pudding cake, tangy flavor, creamy texture, easy recipe, zesty and refreshing.

Lemon pudding cake recipe details

Lemon pudding cake recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

50 g	margerine, melted
60 g	fructose, processed in blender for about 10 seconds
6 tbsp	egg substitute
	grated zest of lemon
120 ml	fresh lemom juice
240 ml	skim milk
50 g	flour, all-purpose
3 large	eggs, whites only
1 pinch(es)	cream of tartar

Instructions

Preheat oven to 160°C.

Combine melted margarine, fructose, and egg substitute in a bowl and beat until creamy and light. Add lemon zest, lemon juice and milk. Gradually stir in flour, mix until well blended.

Combine egg whites with cream of tartar and beat until egg whites hold stiff peaks. Stir one quarter of the beaten egg whites into lemon mixture to lighten it. Then add remaining egg whites, mixing until everything is well combined.

Pour batter into a baking dish and set in another larger baking dish. Pour hot water into pan to reach halfway up sides of the smaller dish. Bake until set, about 35 to 40 minutes.

Serve warm.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a