Lemon Pudding Cake
by Tarla Dalal
5/5 stars 100% LIKED IT
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Added to 10 cookbooks
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The Lemon Pudding Cake is a fabulous dessert with a refreshingly tangy flavour. It is also quite easy to make, and uses just minimal ingredients. Using lemon juice rather than essence gives this dessert a natural, tongue-tickling flavour, which is very appealing. It has a super soft texture, and tastes best when it is hot. Serve the Lemon Pudding Cake with a scoop of vanilla ice-cream for a really magical experience.
Method- Separate the egg yolks and egg whites. Keep aside.
- Beat the egg yolks lightly in a deep bowl using a spatula.
- Add the lemon juice and mix well.
- Add the milk and mix well.
- Add the sugar and mix well till the sugar dissolves completely.
- Add the salt and mix well.
- Add the plain flour gradually and mix well using a whisk. Keep aside.
- Beat the egg whites in a deep bowl using an electric beater on a slow speed, till it is thick and fluffy.
- Add this mixture gradually to the beaten egg yolk plain flour mixture and fold it gently using a spatula.
- Add the vanilla essence and fold it gently using a spatula.
- Transfer this mixture into a greased baking glass dish and bake in a pre-heated oven at 180°c (360°f) for 45 minutes.
- Serve hot with vanilla ice-cream or cold with whipped cream.
Lemon Pudding Cake Video by Tarla Dalal
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Nutrient values (Abbrv) per serving
Energy | 284 cal |
Protein | 7.7 g |
Carbohydrates | 43.5 g |
Fiber | 0.6 g |
Fat | 7.7 g |
Cholesterol | 7.1 mg |
Sodium | 268.3 mg |
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6 FAVOURABLE REVIEWS
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Reviewed By
5 of 10 users found this review useful
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No review of this type was found
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