Lemon Pudding Cake

 Lemon Pudding Cake

4 eggs, separated

1/3 C. fresh lemon juice

1 t. lemon zest

1 T. butter

1 1/2 C. sugar

1/2 C. sifted all-purpose flour

1/2 t. salt

1 1/2 C. milk

Preheat oven to 350°F. Beat together egg yolks, lemon juice, lemon zest and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.

Beat egg whites until stiff. Blend egg whites into batter. Pour batter into 8-inch square baking dish.

Place a 13 x 9-inch pan of hot water in the oven, and set the baking dish with batter into the pan, making sure water comes about halfway up the sides of the pan. Bake 45 minutes.

Makes 1 (8-inch) cake.


Leave a Reply

Your email address will not be published. Required fields are marked *