Lemon Pudding Cake
Yum.
Yield
12 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
separated |
|
| ½ | cup |
lemon juice
fresh |
|
| 2 | teaspoons |
lemon zest
grated |
|
| 2 | tablespoons |
butter
unsalted, melted |
|
| 1 ¾ | cups |
sugar
|
|
| 1 ¾ | cups |
milk
|
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
separated |
|
| 118 | ml |
lemon juice
fresh |
|
| 1E+1 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
butter
unsalted, melted |
|
| 414 | ml |
sugar
|
|
| 414 | ml |
milk
|
|
| 177 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
Directions
Heat oven to 350? F.
Coat sides of 2-quart baking dish with cooking spray.
Beat together egg yolks, lemon juice, rind, butter and 1¼ cups sugar in large bowl for 2 minutes or until blended.
Add milk, flour and salt; beat at low speed just until combined.
Beat egg white with electric mixer until soft peaks form.
Beat in remaining ½ cup sugar; beat until glossy peaks form, about 2 minutes.
Fold white into lemon mixture until blended.
Scrape into prepared dish; set on baking sheet.
Bake in 350? F oven for 40 minutes or until wooden pick inserted in cake center comes out clean.
Serve warm.
