Old Fashioned Lemon Pudding Cake
Yield
1 cakePrep
15 minCook
55 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
separated |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
milk
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
separated |
|
| 59 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
lemon juice
|
|
Directions
Beat egg whites until stiff, but not dry.
Set aside.
In medium bowl, combine sugar, flour and salt.
In small bowl, beat egg yolks.
Stir in milk and lemon juice.
Add to flour mixture. Fold in egg whites. Pour in a 1 qt baking dish .
Place in larger pan with 1 inch of water.
Bake at 325℉ (160℃). for 50 to 55 minutes. Cool about 30 minutes.
