• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Upside Down Lemon Pudding Cake

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1/4 c Sliced Almonds
  • 4 Eggs; Separate Out Yolks
  • 1 c Sugar; Divided
  • 3 tb Butter; Softened
  • 3 tb Flour
  • 1/8 ts Salt
  • 1/3 c Fresh Squeezed Lemon Juice
  • 1 c Low Fat Milk
  • Grated Peel Of 1/2 A Lemon


Coat inside of 1 1/2-qt. glass casserole with butter-flavored cooking
spray. Sprinkle almonds over bottom of casserole. In medium bowl with
electric mixer, beat egg whites at high speed until soft peaks form.
Gradually add 1/4 c of the sugar, beating until stiff peaks form; set
aside. With same beaters in large bowl, beat together butter and remaining
3/4 c sugar. With same beaters in small bowl, beat egg yolks well. Add to
butter mixture, beating thoroughly. Add flour, salt, and lemon juice; beat
well. Sitr in milk and lemon peel until blended. Stir in 1/3 of the egg
white mixture, then gently fold in remaining egg whites.

Pour batter into prepared casserole over almonds. Place casserole in
shallow baking pan filled with 1 inch hot water. Bake uncovered, in 325
degree oven for 50 to 55 minutes, or until golden brown and top springs
back when lightly touched with finger. _Carefully_ remove from water and
let set for 20 to 30 minutes. Serve chilled. Garnish each serving with
lemon slices and fresh mint leaves if desired.

NOTES : Pudding on the bottom is topped with a delicate crust of cake. It's
light, lemony, and refreshing.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?