Lemon Pudding Cake
Instructions:
A tried-and-true dessert that is just plain wonderful served from the baking dish while steaming hot. Try the orange version too. 3 lemons 3â„4 cup sugar 1â„4 cup all-purpose flour 3 large eggs, separated 1 cup milk 4 tablespoons butter or margarine, melted 1â„8 teaspoon salt
. Makes 6 servings. Prep: 20 minutes Bake: 40 minutes
- Preheat oven to 350°F. Grease 8-inch square baking dish. From lemons, grate 1 tablespoon peel and squeeze 1â„3 cup juice. In large bowl, combine sugar and flour. With wire whisk, beat in egg yolks, milk, melted butter, and lemon peel and juice.
- In small bowl, with mixer at high speed, beat egg whites and salt until soft peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten egg whites into lemon mixture. Fold in remaining whites, just until blended. Pour batter into prepared baking dish.
- Set baking dish in medium roasting pan; place on rack in oven. Carefully pour enough very hot water into roasting pan to come halfway up sides of baking dish. Bake until top is golden and set, about 40 minutes (batter will separate into cake and pudding layers). Cool in pan on wire rack 10 minutes. Serve hot