Lemon Pudding Cake

Lemon Pudding Cake
Lemon Pudding Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    cup granulated sugar

  • 1/2

    cup all purpose flour

  • 1/4

    Tsp. salt

  • 1 1/2

    cups 2 percent milk

  • 1/4

    cup butter, melted

  • 4

    eggs separated

  • 1

    Tbsp. finely grated lemon rind (rind of one lemon)

  • 1/2

    cup lemon juice

Directions

- in a large bowl whisk together 1 cup sugar, with flour and salt - in a separate large bowl, whisk milk, butter and egg yolks - stir milk mixture into flour mixture - whisk in lemon rind and juice and set aside - in separate bowl, beat egg whites until soft peaks form add remaining sugar, one Tbsp. at a time, until stiff but still moist peaks form - fold beaten egg whites into lemon mixture to ensure batter stays light and fluffy. - scrape mixture into a greased 8" square glass baking dish - place glass baking dish in larger shallow pan - pour in enough hot water to come halfway up sides of glass baking dish - bake in 350 degree oven until cake is light golden, 45 min. - remove from water bath and let glass baking dish cool on a rack for 10 min. - spoon into serving dishes - garnish with whipped cream.

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