Lemon pudding cake

Lemon pudding cake
Lemon pudding cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tbsp. butter, room temperature

  • 1

    c sugar

  • 4

    eggs, room temperature

  • 1/2

    c fresh lemon juice

  • 1/4

    tsp. salt

  • 3

    tbsp. all purpose flour

  • 1

    c 2% low-fat milk

  • fresh raspberries

Directions

Preheat oven to 325. Lightly grease a 9x5 inch loaf pan. With an electric mixer, beat butter and sugar until fluffy. Separate egg yolks and whites. Add yolks to butter mixture and beat well. Add lemon juice, salt and flour; beat well. Add milk; stir until blended. Beat egg whites until stiff. Gently fold into lemon mixture. Pour batter into the prepared pan. Bake for 50 minutes, covering with foil for the last 10 minutes if the top gets too brown. Serve warm or chilled with berries.

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