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Lemon Pudding Cake
Source: dLife

A baked lemon pudding cake.

Rating:
Prep Time: 20 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 114.7
Total Carbs 14.8 g
Dietary Fiber 0.3 g
Sugars 9.8 g
Total Fat 4.6 g
Saturated Fat 0.9 g
Unsaturated Fat 0.2 g
Potassium 109.2 mg
Protein 4.4 g
Sodium 98.0 mg
Dietary Exchanges
1 Fat , 1/2 Milk , 1/2 Other Carbs , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Preheat oven to 325 degrees F. In a medium bowl, beat melted margarine, fructose, and egg substitute until creamy and light.
  2. Add lemon zest, juice, and milk. Gradually stir in flour, mix until well blended.
  3. In a clean medium bowl, beat egg whites with cream of tartar until egg whites hold stiff peaks.
  4. Stir one-quarter of the beaten egg whites into lemon mixture to lighten it. Gently fold in remaining egg whites, mixing until just incorporated.
  5. Pour batter into a 1-quart soufflé dish. Set dish in a larger baking dish and pour hot water into pan to reach halfway up sides of soufflé dish. Bake until set, about 35 to 40 minutes.
  6. Serve warm, spooning some pudding over cake.

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