Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/1589/Lemon_Pudding_Cake
Lemon Pudding Cake
A delicate cake with a tart lemon sauce
Yield: 6 servings
Ingredients
| 2 |
|
eggs, separated
|
|
|
| 1 |
teaspoon |
grated lemon peel
|
|
|
| 1/4 |
cup |
lemon juice
|
|
|
| 2/3 |
cup |
milk
|
|
|
| 1 |
cup |
sugar
|
|
|
| 1/4 |
cup |
all-purpose flour*
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
Directions:
Heat oven to 350 F. Beat egg whites until stiff peaks form; set aside. Beat egg yolks. Blend in lemon peel, juice and milk. Add sugar, flour and salt; beat until smooth. Fold into whites. Pour into ungreased 1-quart casserole. Place casserole in pan of very hot water (1 inch deep). Bake 45 to 50 minutes. Serve warm or cool and, if desired, with whipped cream.
*If using self-rising flour, omit salt. Source: Betty Crocker Cookbook
Please note that some ingredients and brands may not be available in every store.
Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/1589/Lemon_Pudding_Cake