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Lemon Pudding Cake
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1/4 cup sifted flour
1 cup sugar
1/4 tsp. salt
1-1/2 tsp. grated lemon peel
1/4 cup lemon juice
2 egg yolks, well beaten
1 cup milk
1 tbl. melted butter
2 egg whites, stiffly beaten
Preheat oven to 350 degrees
Sift dry ingredients into bowl. Stir in lemon rind, lemon juice, egg yolks, melted butter, and milk. Fold in beaten egg whites. Pour into 1 quart casserole, set in pan of water 1 inch deep.
Bake 40 minutes.
During baking, a light delicate cake will form on the top, and a lemon pudding will appear on the bottom.
Good served with vanilla ice cream
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