Meal Type: Dessert

Total Time: 0 min.

Cook Method: Oven

     Serving Size: 4 1 2 4 8 16 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: June 11, 2009

1. Preheat oven to 350.

2. Butter an 8-inch square baking pan or a 1 1/2-quart baking dish.

3. In the bowl of an electric mixer, combine the sugar, butter, and lemon zest.

4. Beat until fluffy, about 3 minutes. Add the egg yolks, one at a time, beating well after each addition.

5. Stir in the flour, salt, milk, and lemon juice.

6. Set aside. In a separate bowl. beat the egg whites until they form stiff, shiny peaks but are not dry.

7. Stir about 1/4 of the egg whites into the batter to lighten it.

8. Using a rubber spatula, fold in the remaining whites.

9. Pour the mixture into the prepared baking dish.

10. Transfer the baking pan or dish to a baking pan, place the pan in the oven, and pour in enough hot (not boiling) water to reach about halfway up the sides of the pudding container.

11. Bake until the top pudding layer is set and lightly browned, about 45 minutes.

12. Serve warm with berries or offer a fresh berry sauce.

13. Makes 4 to 6 servings. VARIATIONS: Substitute juice and zest of lime, orange, tangerine, or grapefruit for the lemon, or use a combination of citrus.

14. For pineapple sponge pudding, reduce the sugar to 3/4 cup and the milk to 1/4 cup.

15. Add 1 cup pineapple juice along with the milk.

Adding Comment...

Comment submitted for approval, it will be posted shortly.

Dietary Notes:

This Lemon Sponge Pudding Cake recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving. This Lemon Sponge Pudding Cake recipe is a good source of Vitamin C with 15% of your daily recommended intake per serving.

Using a virtual pantry we are able to tell you the number of ingredients you already have for each recipe.

In order to save your pantry for the next time you visit, either Login or Register.