Lemon Pudding Cake

Yield:
6 servings

A delicate cake with a tart lemon sauce

Ingredients:

  1. 2 eggs, separated
  2. 1 teaspoon grated lemon peel
  3. 1/4 cup lemon juice
  4. 2/3 cup milk
  5. 1 cup sugar
  6. 1/4 cup all-purpose flour*
  7. 1/4 teaspoon salt
Directions:

Heat oven to 350 F. Beat egg whites until stiff peaks form; set aside. Beat egg yolks. Blend in lemon peel, juice and milk. Add sugar, flour and salt; beat until smooth. Fold into whites. Pour into ungreased 1-quart casserole. Place casserole in pan of very hot water (1 inch deep). Bake 45 to 50 minutes. Serve warm or cool and, if desired, with whipped cream.

*If using self-rising flour, omit salt. Source: Betty Crocker Cookbook


TDS 3