Lemon Pudding Cake

Avistine Kendrix, F.H.S.

  • 3/4 cup sugar
  • 1/4 cup sifted all-purpose flour
  • 3 Tbsp butter, melted
  • 1 tsp grated lemon peel
  • 1/4 cup lemon juice
  • 1 1/2 cup milk
  • 3 well beaten egg yolks
  • 3 stiffly beaten egg whites

Combine sugar, dash of salt, and flour; stir in melted butter, lemon peel, and juice. Combine milk and egg yolks; add to lemon mixture. Fold in egg whites.

Pour into 8x8x2 inch baking pan. Place in larger pan 1 inch deep.

Bake at 350° for 40 minutes.

Serve warm or chilled.

Serves 9.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.