Lemon Pudding Cake
|Butter/Regular margarine||2 Tablespoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||2 Teaspoon|
|Confectioners sugar||2 Tablespoon|
|Vanilla ice cream/Light cream||1⁄2 Cup (8 tbs)|
Preheat oven to 350F.
In large bowl with electric mixer, beat butter with granulated sugar until well blended.
Beat in egg yolks until blended.
At low speed, blend in flour; add milk, lemon juice and peel.
Beat egg whites until soft peaks form when beater is raised.
Using a wire whisk or rubber scraper, fold egg whites into lemon mixture.
Turn mixture into a shallow, 8-1/2-inch round baking dish.
Set dish in pan; pour boiling water into pan to depth of 1 inch.
Bake 40 to 45 minutes, or until golden-brown and knife inserted in center comes out clean.
Let stand at least 15 minutes before serving.
Sprinkle top lightly with confectioners' sugar.
Serve warm, with whipped cream, if desired.
Makes 6 servings