Lemon Pudding Cake
Lemon Pudding Cake is an moderately easy dinner. Made with 1/4 c. butter or margarine, 1 1/2 c. sugar, 4 egg yolks, 1/4 c. unsifted all-purpose flour and 2 c. milk, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
In large bowl, with portable electric mixer, beat butter with sugar until well blended.
Beat in egg yolks until blended.
Blend in flour and milk; stir in lemon peel and lemon juice.
Beat egg whites until soft peaks form when beater is slowly raised.
Using a wire whisk or rubber scraper, fold egg whites into lemon mixture.
Turn mixture into a 1 1/2-quart casserole.
Set casserole in pan containing 1-inch boiling water.
Bake for about 1 hour and 15 minutes or until golden brown and silver knife inserted 1-inch from center comes out clean.
Let stand for 30 minutes before serving.
Serve warm, with whipped cream, if desired.
Makes 6 servings.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment