Super Lemon Pudding Cake
Super Lemon Pudding Cake recipe
Yield
6 servingsPrep
20 minCook
50 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| ⅓ | cup |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | tablespoon |
butter
or margarine, melted |
|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
milk
|
|
|
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 79 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated |
|
| 15 | ml |
butter
or margarine, melted |
|
| 355 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
milk
|
|
| 1 | x |
whipped cream
|
*
|
Directions
Beat yolks until thick and lemony, about 5 to 8 minutes.
Blend in the juice, lemon peel and butter.
Combine sugar, flour, salt and add alternately with milk blending well after each addition.
Beat whites until stiff.
Fold into batter.
Pour batter into a 1½ quart baking dish .
Set in a pan of hot water and bake 50 minutes in a preheated 350℉ (180℃) F oven until lightly brown.
Serve warm with whipped cream.
