Lemon Pudding Cake I

SUBMITTED BY: Cali PHOTO BY: STORIDGE

"This is a family favorite for over 50 years. It makes a sauce on the bottom"

SERVINGS & SCALING

Original recipe yield: 8 inch square cake

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INGREDIENTS

4 eggs, separated
1/3 cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 1/2 cups white sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk

READ REVIEWS (65)

DIRECTIONS

Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

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REVIEWS

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Reviewed on Dec. 16, 2003 by LISAKP71

YUM! My plate hasn't even cooled off yet & I've already e-mailed this recipe to three people!! This is so good, I don't even know how to describe it - it's like the very lightest angel food cake ever, drenched in lemony sauce. My kids LOVED it (12 yrs and 2 yrs), and even the picky husband said it was good! Just be sure to watch it carefully - mine was quite brown on top after 38 minutes, but wasn't actually burnt.

15 users found this review helpful