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Casserole Lemon Cake


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Rate this recipe 5/5 (3 Votes)


  • 3 eggs, separated
  • 1/2 cup sugar
  • 1/2 cup milk
  • 6 TB flour
  • 4 TB lemon juice
  • 1/4 tsp. nutmeg
  • 1 tsp grated lemon peel
  • Dash salt


Servings 4


Step 1

Beat whites till stiff but not dry. Set aside. Beat yolks till smooth. As listed, beat in each remaining ingredient. Beat 1 minute on high speed with last addition. Remove beaters. Fold in whites with rubber bowl scraper.

Pour into a greased 1-qt baking dish. Place baking dish inside a slightly larger pan containing enough water that it comes halfway up sides of dish containing egg mixture.

Bake 325F about 45 minutes or till golden brown. Spoon cake into serving dishes and top with a little sweetened whipped cream.

Serves 4.


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