Dessert

Baked Lemon Pudding Cake is for Dessert.

Baked Lemon Pudding Cake takes 10 minutes to prepare.

Baked Lemon Pudding Cake takes 35 minutes to cook.

Baked Lemon Pudding Cake makes 6 servings.

The ingredients for Baked Lemon Pudding Cake are:

Cooking Spray
2 T. Low fat margarine
6 T. Splenda
6 T. Superfine granulated Sugar
2 large eggs
1/3 C. Lemon Juice
Zest from one lemon, finely chopped
1/2 c. Flour
1/14 cups low-fat milk
Powdered Sugar

Here is how you make Baked Lemon Pudding Cake:

Preheat oven to 350. Coat a 9-inch pie dish with cooking sprayIn mixing bowl, cream the margarine well with electric mixer. Add splenda and sugar and mix well. Separate eggs, reserving whites in another bowl. Add the yolks to the butter one by one, gradually add the lemon juice and lemon zest. The batter will look like lemon frosting at this point. Slowly add the milk to make a thin batter. Set aside.In a separate bowl, beat the egg whites until they are stiff with an electric mixer. Gentlly fold the egg whites into the lemon mixture, Pour the batter into greased pie plate. Bake for 30-40 minutes. Remove pie plate from oven and allow the pudding cake to cool. Dust top with powdered sugar if desired and/or serve with fresh sliced strawberries.Number of Servings: 6Recipe submitted by SparkPeople user GRANNY2.

The nutritional information for Baked Lemon Pudding Cake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 177.7

• Total Fat: 4.6 g
• Cholesterol: 73.2 mg
• Sodium: 80.2 mg
• Total Carbs: 34.0 g
• Dietary Fiber: 0.4 g
• Protein: 4.9 g