Lemon Sponge Pudding Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 5 | teaspoons |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | each |
egg yolks
beaten |
*
|
| 1 | cup |
milk
scalded |
|
| 2 | each |
egg whites
stiffly beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 25 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated |
|
| 2 | each |
egg yolks
beaten |
*
|
| 237 | ml |
milk
scalded |
|
| 2 | each |
egg whites
stiffly beaten |
*
|
Directions
Combine sugar, flour, salt and margarine.
Add lemon juice and zest.
Stir in egg yolks and milk.
Mix well. Fold in egg whites. Pour into a greased one quart casserole and bake in a larger pan of water at 325℉ (160℃). for 1 hour.
Cool (and chill) before serving.
When done there is a meringue-like topping with a sponge cake center and a pudding of cream-like consistency on the bottom, so it can't be unmolded.
