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Lemon Pudding Cake

Chef.at.Home's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Sugar 2⁄3 Cup (10.67 tbs)
  Self-rising flour 1⁄3 Cup (5.33 tbs)
  Eggs 3 (separated)
  Milk 1 1⁄4 Cup (20 tbs)
  Fresh lemon juice 6 Tablespoon
  Lemon rind 1 1⁄2 Teaspoon, freshly grated
Directions

Pre-heat the oven to 400°F and lightly grease a 5 cup baking dish.
Melt the butter.
Blend the sugar, flour and melted butter together in a mixing bowl.
Beat the yolks and continue stirring as you add the milk to them.
Pour this liquid into the flour mixture and stir into a batter.
Add the lemon juice and rind, and mix well.
Beat the egg whites to the stiff-peak stage and fold gently into the batter.
Pour the batter into the baking dish, place inside a large, shallow pan of water and bake for 45 minutes.
Let the baking dish cool to blood temperature, then turn the cake out on to its serving dish.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Lemon

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