Lemon Cake Pudding(Made With Lemon, Lime, Orange Or Pineapple.)
A light, citrus-flavored pudding with fresh lemon and optional lime, orange, or pineapple, perfect for a refreshing dessert enjoyed warm or cold with whipped cream.
Ingredients
Instructions
- Sift together flour, sugar, and salt into a mixing bowl.
- Stir in grated lemon rind, lemon juice, beaten egg yolks, and milk.
- Fold in stiffly beaten egg whites.
- Pour the mixture into a 1 1/2-quart casserole or 6 custard cups.
- Set in a pan of water 1 inch deep.
- Bake at 350°F (175°C) for 45 to 50 minutes.
- Serve warm or cold with or without whipped cream.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten until stiff peaks form before folding them into the batter. If you prefer a different citrus flavor, feel free to substitute lemon juice with lime, orange, or even pineapple juice. Adding a pinch of zest from these fruits can enhance their flavor. This recipe is quite similar to other American recipes that incorporate fruit flavors.
Serving Suggestions
This delightful dessert can be served warm or cold, depending on your preference. For an extra touch, consider topping it with whipped cream or a sprinkle of powdered sugar. It pairs beautifully with a fresh fruit salad or a scoop of vanilla ice cream, enhancing the citrus flavors of the pudding.
Storage & Reheating
Store any leftover Lemon Cake Pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in short bursts, checking to avoid overheating, which can alter the texture. You can also serve it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Cake Pudding(Made With Lemon, Lime, Orange Or Pineapple.) contains roughly 397 calories, with 17g protein, 25g carbohydrates, and 26g fat. It is an excellent source of protein (34% of the Daily Value), iron (30% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1305mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can experiment with alternatives like almond flour or gluten-free flour blends. However, be aware that the texture may vary slightly, so adjustments in liquid may be necessary to achieve the desired consistency.
How do I know when the pudding is done baking?
The pudding is done when it is set in the center and has a slight jiggle. A toothpick inserted into the center should come out clean or with a few moist crumbs. Keep an eye on it during the last few minutes of baking to prevent overcooking.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter a day in advance and refrigerate it until you're ready to bake. Just give it a gentle stir before pouring it into the baking dish. This can save time if you're planning to serve it for a special occasion.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).