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Ingredients
| granulated sugar: 3/4 cup |
| salt: 1 dash |
| salted butter: 3 Tbl (melted) |
| all-purpose flour (sifted): 1/4 cup |
| lemon zest: 1 tsp |
| lemon juice: 1/4 cup |
| 2% milk: 1 1/2 cups |
| eggs: 3 (yolks) |
| eggs: 3 (whites) |
Lemon Pudding Cake II
Credit: AllRecipes
User rating:
"A light cake that bakes on top of lemon pudding."
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Prep Time
20 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large bowl, combine sugar, salt and melted butter. Beat in the flour. Stir in the lemon zest and lemon juice. Combine milk and egg yolks, and add to lemon mixture.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
- Set cake pan in a water bath. Bake in the preheated oven for 40 minutes, or until top is lightly browned. Serve warm or cold.