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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: English
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12
Amount Per Serving
Calories 246
% Daily Value**
Total Fat 9g
14%
Saturated Fat 5g
8%
Unsaturated Fat 1g
Cholesterol 107mg
36%
Sodium 83mg
3%
Total Carbohydrate 39g
13%
Dietary Fiber 0g
1%
Sugars 35g
Protein 4g
Vitamin A  6%Vitamin C  7%
Calcium  5%Iron  2%
Potassium  3%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lemon Custard Pudding Cake

Recipe Tags: Pudding Recipes

Date Added: June 11, 2009

Ingredients:

6 Tablespoons Flour A/P
6 Tablespoons Butter melted
2 Cups Sugar divided
4 Eggs separated
1 1/2 Cups Milk at room temperature
1 Lemon grated peel of
2 Tablespoons Lemon Juice up to 4
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Directions:

1. Combine flour, butter and 1-1/2 cups sugar.

2. Beat yolks and add to mixture along with milk and peel.

3. Add juice. Beat egg whites until stiff, slowly adding rest of sugar.

4. Fold into batter. Pour into a 2-quart baking dish.

5. Place in a shallow pan of hot water and bake at 350 degrees for 55 minutes.

Comments on Lemon Custard Pudding Cake Recipe:

Posted by a Visitor - March 25, 2012
a sweet recipe
Comment Here:
Dietary Notes:
This recipe is very low-sodium with 82.67mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.
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