Chester's Recipes
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Lemon Pudding Cake
A delicate cake with a tart lemon sauce
Yield: 6 servings
Ingredients
| 2 | eggs, separated | ||
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| 1 | teaspoon | grated lemon peel | |
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| 1/4 | cup | lemon juice | |
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| 2/3 | cup | milk | |
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| 1 | cup | sugar | |
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| 1/4 | cup | all-purpose flour* | |
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| 1/4 | teaspoon | salt | |
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Directions:
Heat oven to 350 F. Beat egg whites until stiff peaks form; set aside. Beat egg yolks. Blend in lemon peel, juice and milk. Add sugar, flour and salt; beat until smooth. Fold into whites. Pour into ungreased 1-quart casserole. Place casserole in pan of very hot water (1 inch deep). Bake 45 to 50 minutes. Serve warm or cool and, if desired, with whipped cream.
*If using self-rising flour, omit salt. Source: Betty Crocker Cookbook
Please note that some ingredients and brands may not be available in every store.
Chester's Recipes
https://5.core.ads.webstophq.com/Recipes/Detail/1589/
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