lemon pudding cake

Lemon Pudding Cake
Lemon and pudding in cake form. What more do you need to know?!

  • 3/4 cup sugar
  • 1/4 cup sifted flour
  • 3 tablespoons melted butter
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon peel (only the yellow part - the white stuff is bitter)
  • 1 1/2 cups milk
  • 3 well-beaten egg yolks
  • 3 stiffly-beaten egg whites
  1. Preheat oven to 350 degrees.
  2. Combine sugar, a dash of salt, and flour; Stir in melted butter, lemon peel, and juice. Separate egg whites from yolks.
  3. Combine milk and egg yolks; add to lemon mixture. Stiffly beat egg whites until they hold a peak, Fold in (do not stir) egg whites, into the lemon mixture, Pour into 8x8x2 inch baking pan. Place in larger pan on baking rack.
  4. Pour hot water into larger pan 1 inch deep. Back at 350 degrees for 40 minutes.
  5. If desired, serve warm or chilled with whipped cream or ice cream - Center of cake will be soft and puddingy. YUM!