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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lemon Pudding Cake

Source: Marilyn Helton

A lemon flavored pudding dessert.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	169.7

Total Carbs	25.4 g

Dietary Fiber	0.3 g

Sugars	20.3 g

Total Fat	6.7 g

Saturated Fat	1.7 g

Unsaturated Fat	1.5 g

Potassium	58.1 mg

Protein	5.3 g

Sodium	124.6 mg

Dietary Exchanges 6.7 Fat, 0.1 Fruits, 0.5 Meat, 0.2 Milk, 0.8 Other Carbs, 0.2 Starch,

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

3.0
3 each eggs 0.75
0 3/4 cup sugar 2.0
2 tbsp Margarine, 80% fat 1.0
1 tbsp fresh lemon peel 1.0
1 cup Buttermilk, low fat, 1%, cultured 0.3333
0.3333 cup fresh lemon juice 0.25
0 1/4 cup white all purpose flour

Directions

Preheat oven to 350 degrees F. Set a spray-coated souffle dish or other straight-sided baking dish in a larger baking pan that is at least 2-inches deep; set aside.
In a deep bowl, beat egg whites with an electric mixer on high speed until foamy. Gradually beat in 1/4 cup of the sugar; continue to beat until whites hold short, distinct peaks. Set aside.
In another bowl, combine butter, remaining 1/2 cup sugar, lemon peel, and egg yolks. Beat on high speed until mixture is thick and lemon-colored. Stir in buttermilk, lemon juice, and flour.
Add about 1/4 of the egg whites to batter; stir to mix well. Gently, but thoroughly, fold in remaining whites.
Pour batter into prepared souffle dish. Set dish in baking pan on middle rack of oven. Pour boiling water into baking pan up to the level of the batter. Bake about 1 hour, until the top of the pudding is a rich brown and center feels firm when lightly pressed.
Serve pudding hot or cool, spooning portions up from bottom of dish to get the lemon sauce that has formed beneath the pudding. Yield: 6 Servings.