Lemon Cake Top Pudding

Name: Lemon Cake Top Pudding
Ingredients: 3 Tbsp. butter; 1/3 c. fresh lemon juice; 3 Tbsp. flour; 1 c. sugar; 2 tsp. grated lemon rind; 1 c. milk; 4 egg yolks; 1/4 tsp. salt; 4 egg whites; 1/3 c. roasted slivered almonds

10 ingredients

6 steps

Ingredients

3 Tbsp. butter
1/3 c. fresh lemon juice
3 Tbsp. flour
1 c. sugar
2 tsp. grated lemon rind
1 c. milk
4 egg yolks
1/4 tsp. salt
4 egg whites
1/3 c. roasted slivered almonds

Directions

1

Cream the butter. Add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add flour, lemon juice, rind and salt.
2

Mix well. Stir in milk.
3

Blend in 1/4 cup almonds. Beat egg whites until stiff and fold into mixture.
4

Pour into loaf baking dish, 9 x 5-inches.
5

Set in pan of hot water and bake in a slow oven at 325° for 40 minutes. Turn thermostat to 350° and continue baking until brown, about 10 minutes. Sprinkle with remaining almonds.
6

May be served either warm or chilled.