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Lemon Pudding Cake

 
 
 
2   Eggs, separated  
2/3 cup    Milk  
1 tsp    Grated lemon peel  
¼ cup    Lemon juice  
1 cup    Sugar  
¼ cup    Flour  
¼ tsp    Salt  
 
1 Heat oven to 350°.
2 Beat egg whites until stiff.
3 Beat egg yolks slightly and add milk, lemon peel and lemon juice.
4 Beat in remaining ingredients until smooth; fold into egg whites.
5 Pour into ungreased 1 quart casserole. Place casserole in slightly larger pan, adding hot water to a 1 inch depth. Bake until golden brown, 45 to 50 minutes.
6 Remove from water and serve warm or cold.
 
 Cooking Tips
LIME PUDDING CAKE: Substitute 1-1/2 teaspoons grated lime peel and 1/4 cup lime juice for the lemon peel and lemon juice. SAUCE PUDDING CAKE: Increase milk to 1 cup.