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Ingredients
| salted butter: 6 Tbl (melted) |
| all-purpose flour (unsifted): 6 Tbl |
| granulated sugar: 2 cups |
| eggs: 4 |
| 2% milk: 1 1/2 cups |
| lemon zest: 1 1/2 Tbl |
| lemon juice: 2 Tbl |
| powdered sugar (unsifted): 1/4 cup (for dusting) |
Lemon Custard Pudding Cake
Credit: AllRecipes
User rating:
"Delectable pudding-like cake. Lemony and tangy."
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Prep Time
min -
Cook Time
min -
Servings
10 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs.
- In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar.
- Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.
- In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.
- Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.