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Lemon Pudding Cake Recipe

Lemon Pudding Cake Recipe

8 servings



1 1/4 cups sugar, divided

1/2 cup all-purpose flour

1/8 teaspoon salt

1 cup reduced-fat 2% milk

1/3 cup lemon juice

2 tablespoons margarine or butter, melted

1 egg

1 tablespoon grated lemon zest

3 egg whites

1/8 teaspoon cream of tartar


Combine 1 cup sugar, flour, and salt in large bowl. Mix in combined milk, lemon juice, margarine, egg, and lemon zest.


Beat egg whites and cream of tartar to soft peaks in large bowl, beat to stiff peaks, adding remaining 1/4 cup sugar gradually. Fold egg whites into cake batter (batter will be slightly lumpy and thin). Pour batter into greased 1 1/2 quart casserole or souffle dish. Place casserole in roasting pan on oven rack, add 1 to 2 inches boiling water in pan.


Bake at 350 degrees until cake is golden and springs back when touched, about 40 minutes. Cool on wire rack 15 minutes, serve warm.

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