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Lemon Almond Pudding Cake

4.94 from 33 votes
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Ingredients

  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs separated
  • 2 tablespoons unsalted butter ¬†melted and slightly cooled
  • 1 cup milk the original recipe calls for skim, I used whole with good results
  • 5 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon almond extract
  • sliced almonds for topping

Instructions 

  • Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick spray liberally. Or brush it with melted butter!
  • In a bowl, whisk together the sugar, flour and salt.
  • In another bowl, whisk together the egg yolks and melted butter. Whisk in the milk, lemon juice, almond extract and lemon zest until combined. Stir in the dry ingredients.
  • Beat the egg whites in the bowl of your electric mixer until stiff peaks form. Slowly fold the egg whites into the lemon mixture, gently, until combined. Pour the batter into the pie plate.
  • Bake for 30 to 35 minutes, until set. Top with sliced almonds and serve.

Notes

[cake base from food and wine]
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