Delicious Lemon Pudding Cake

Delicious Lemon Pudding Cake


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Mixing Lemon into a pudding mix is a wonderful way to enjoy a seemingly sour lemon in a sweet way. Now putting Lemon pudding in a cake can turn that Lemon pudding into a baked favorite that will be a repeated request. Try incorporating some substitutions to make for a lighter more diet friendly Lemon pudding cake.

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Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

6 servings


  • 2 Large Lemons
  • 1/4 C. All purpose rice Flower
  • 1/4 tsp. Salt
  • 3/4 C. Splenda sugar mix
  • 1 Tbs. Splenda sugar mix
  • 3. large eggs, separated
  • 1 1/3 C. skim milk
  • 1 box Lemon pudding mix
  • 1 tsp. Lemon Extract

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Preheat oven to 350°F. Finely grate 1 Tbs. zest from lemons, then squeeze 1/4 C. plus 2 Tbs juice. Whisk together rice flour, salt, and 1/2 C. plus 2 Tbs. Splenda in a large bowl.Whisk together yolks, skim milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined. Beat egg whites in another bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 C. Splenda, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin). Mix n a separate bowl the lemon pudding mix and set aside. Pour into buttered 1 1/2 qt. ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes. Fill a pastry bag with the lemon pudding and fill the cakes with the pudding to taste. Transfer to a rack. Serve warm or at room temperature.

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