Lemon Pudding Cake
- Reviews 3
Ready In: 1 hr
Serves: 6
Ingredients
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 cup sugar
- 2 eggs, separated
- 3 tablespoons flour
- 1 3⁄4 cups milk or 1 3⁄4 cups non-dairy milk substitute
- 1⁄4 cup lemon juice
- 3 teaspoons grated lemons, rind of
- confectioners' sugar
Directions
- Preheat oven to 350 degrees F.
- In a large bowl with electric mixer, beat butter with granulated sugar until well blended.
- Beat in egg yolks until blended.
- At low speed, blend in flour.
- Add milk, lemon juice and peel.
- Beat eggs whites until soft peaks form when beater is raised.
- Using a wire whisk or rubber scraper, fold egg whites into lemon mixture.
- Turn mixture into a shallow, 8 1/2 inch baking dish.
- Set dish in pan, pour boiling water into pan to depth of 1 inch.
- Bake 40-45 minutes, or until golden brown and knife inserted in center comes out clean.
- Let stand at least 15 minutes before serving.
- Sprinkle top lightly with confectioner's sugar.
- Serve warm or cold, with whipped cream if desired.
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