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Picture of Meyer Lemon Pudding Cakes
british lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1860 kcal 93 %
  • Fat 48 g 74 %
  • Saturated 24 g 119 %
  • Carbs 340 g 113 %
  • Fiber 26 g 104 %
  • Protein 36 g 71 %
  • Cholesterol 643 mg 214 %
  • Sodium 913 mg 38 %
  • Calcium 500 mg 50 %
  • Magnesium 133 mg 32 %
  • Potassium 1287 mg 27 %
  • Iron 8 mg 43 %
  • Zinc 5 mg 41 %
  • Phosphorus 661 mg 94 %
  • Vitamin A 558 µg 62 %
  • Vitamin C 171 mg 190 %
  • Thiamin (B1) 1 mg 49 %
  • Riboflavin (B2) 1 mg 113 %
  • Niacin (B3) 4 mg 26 %
  • Vitamin B6 1 mg 51 %
  • Folate equivalent (total) 261 µg 65 %
  • Vitamin B12 2 µg 103 %
  • Vitamin D 6 µg 41 %
  • Vitamin E 5 mg 36 %
  • Vitamin K 28 µg 23 %

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Meyer Lemon Pudding Cakes

Ingredients

  • c. sugar
  • 1/4 c. sugar
  • 1/4 c. all-purpose flour
  • 1/4 tsp. salt
  • 2 Meyer or regular lemons (up to 3)
  • 3 large eggs
  • 2 tbsp. butter or margarine
  • 1 c. whole milk
  • 1 pt. raspberries
  • Fresh mint sprigs

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