Lemon Cake Pudding Recipe

American Cakes

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Ingredients:

1/4 cup flour
1 cup sugar
1/4 t. salt
1 1/2 t. grated lemon rind
1/4 cup lemon juice
2 egg yolks, well beaten
1 cup milk
2 egg whites, stiffly beaten

Directions:

Sift dry ingredients together into mixing bowl. Stir in lemon rind, juice, egg yolks, and milk. Fold in the egg whites.

Pour into 1-qt. casserole or 6 custard cups. Set in pan of water (1" deep). Bake 350< for 50 minutes. Serve warm or cold with or without whipped cream.

6 servings

This was from the first edition of Berry Crooker's Picture Cook Book - it was a wedding present and is falling apart. Glad you asked for this recipe, I hadn't thought about it for years. Used to make it often when the children were little. It's light and creamy and delightfully lemony.

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Submitted 6/13/05.
Source: old Betty Crocker cookbook
Submitted By: Jan
kenenjan@santacruz.k12.ca.us
Lemon Cake Pudding


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