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Lemon Pudding Souffle Cake

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Servings: Serves 8

Cook Time: 30 minutes

Prep Time: 25 minutes


Unlike our other pudding cakes, this cake bakes in a water bath that keeps it tender and souffli-like; no sauce or liquid is poured over the top. For a pleasing presentation, bake in individual-size ramekins. Cake may be frozen.
3/4 cup Sugar
1/4 cup All purpose flour
1/2 teaspoon Salt
1 tablespoon Lemon zest
2 tablespoon Unsalted butter
1 cup Milk
2 each Large egg, separated
1/4 cup Fresh lemon juice


1. Preheat oven to 350 degrees F. Spray a 6-cup casserole pan with vegetable cooking spray and place it in a larger baking dish.
2. Combine sugar, flour, salt, and lemon zest in a large mixing bowl and cut in butter until crumbly and evenly distributed. Stir in milk and egg yolks and mix until thoroughly combined.
3. In a separate bowl, use an electric mixer on medium-high to beat egg whites until stiff, but not dry, about 3 minutes. Fold egg whites gently into batter along with lemon juice. Batter should be light and fluffy.
4. Pour batter into prepared casserole pan. Carefully pour hot water into larger surrounding baking dish until it reaches about 1/2 inch up the side of the baking dish. Bake at 350 degrees F for 30 minutes until top is set and springs back when touched, and cake is lightly golden around edges. Let cool in pan for 5 minutes. Serve warm from pan. Top with fresh berries, if desired.
Source: Hannaford fresh Magazine, March - April 2009

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 154 kcal (8%)
Calories from Fat 72
Total Fat 8 g (12%)
Saturated Fat 6 g (30%)
Cholesterol 65 mg (22%)
Sodium 185 mg (8%)
Total Carbohydrates 28 g (9%)
Dietary Fiber 3 g (12%)
Protein 7 g (12%)
Vitamin A 203 IU (1%)
Vitamin C 5 mg (6%)
Calcium 49 mg (4%)
Iron 8 mg (44%)

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