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Pudding Cake, Lemon (D, TNT)
Source: My mother
Serves: 6-8

1-1/2 tbsp. butter
3/4 cup sugar
2 tsp. grated lemon zest
3 eggs, separated
3 tbsp. flour
1/4 cup lemon juice
1 cup milk
Pinch salt

Cream butter with sugar until light and fluffy. Beat in zest. Add yolks and beat well.

Stir in flour alternately with lemon juice and milk.

Stiffly beat whites with salt; and fold in.

Turn into buttered casserole. Set in pan of hot water high as can. Bake at 350°F for about 1 hour until it tests done on top. Bottom of casserole will have thick lemony sauce.

Posted by Paula Miller Jacobson

Nutritional Info Per Serving: N/A