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Cook Time: 45 minutes
Ingredients:
- 2 tablespoons butter
- 1/2 cup granulated sugar
- 2 eggs, room temperature, separated
- 3 tablespoons all-purpose flour
- 1 3/4 cups milk
- 1/4 cup lemon juice (about 2 lemons)
- 1 tablespoon grated lemon peel
Preparation:
In a large mixing bowl, beat butter with sugar until light. Beat in egg yolks until well blended. Stir in flour; add milk, lemon juice, and lemon peel, slowly beating until well blended. Beat egg whites until soft peaks form; fold egg whites into lemon cake/pudding batter mixture. If too stiff, the whites will be a little more difficult to fold into the thin batter.
Turn lemon pudding cake batter into the prepared baking dish. Set dish in a larger pan; pour boiling water into the outer pan to a depth of about 1 inch. Bake for about 45 minutes, or until browned. A clean knife inserted in the center of lemon pudding cake should come out clean when cake is done. Let stand for 15 minutes before serving from pan. Serve lemon pudding cake with whipped topping or sprinkle with sifted confectioners' sugar.
Lemon pudding cake serves 6.
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