Lemon Lover Pudding Cake
|Flour||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Grated lemon rind||2 Teaspoon|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Egg yolks||3 , beaten|
|Milk||2 Cup (32 tbs)|
|Egg whites||3 , beaten just until stiff peaks form|
1. Heat oven to 350°. Lightly butter a 10-inch cake pan or casserole dish, and prepare a water bath. In a large mixing bowl, whisk together flour and sugar. Stir in lemon rind, lemon juice, egg yolks, and milk. Fold in egg whites.
2. Pour into prepared pan.
3. Set in hot water bath. Water should come 1 inch up sides of the cake pan. Bake 50 minutes, until cake jiggles like gelatin (but don't shake it too hard!). Cool completely, and chill before serving.