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scratch - Lemon Pudding Cake

Source of Recipe

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List of Ingredients

Lemon Pudding Cake

3/4 c. + 1/4 c. sugar, separated
1/8 tsp. . salt
1/4 c. flour
4 melted butter
1/3 c. fresh lemon juice
lemon zest of one lemon, finely chopped
3 eggs, separated
1 1/2 c. milk

Preheat oven to 350.
Coat a 1 1/2 quart baking dish or an 8" baking pan with cooking spray.
In a mixing bowl stir together the 3/4 c. sugar, salt and flour.
Add the butter, lemon juice and zest and egg yolks.
Blend together well. Stir in milk.
In a separate mixing bowl beat the egg whites.
When they become frothy slowly add the remaining 1/4 c. sugar.
Beat until stiff, but moist.
Fold the beaten egg white into the lemon mixture.
Pour into baking dish/pan.
Set pan into a larger pan.
Fill the larger pan with water until it reaches 1/2 way up the sides
of the baking dish/pan.
Bake for 45 minutes or until top is golden brown.
Serve warm or chilled with whip cream, a lemon slice, fresh mint sprig for
garnish.
This should create a cake top with a pudding bottom while it bakes.


Recipe