Lemon Pudding Cake II
Ingredients
- ¾ cup white sugar
- 1 pinch salt
- 3 tablespoons butter, melted
- ¼ cup sifted all-purpose flour
- 1 teaspoon grated lemon zest
- ¼ cup lemon juice
- 1 ½ cups milk
- 3 egg yolks
- 3 egg whites
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Instructions
- 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.
Source
Original recipe: View Original