Lemon Pudding Cake

Directions

1. 1
   Preheat oven to 350°.
2. 2
   In large bowl, with portable electric mixer, beat butter with sugar until well blended.
3. 3
   Beat in egg yolks until blended.
4. 4
   Blend in flour and milk; stir in lemon peel and lemon juice.
5. 5
   Beat egg whites until soft peaks form when beater is slowly raised.
6. 6
   Using a wire whisk or rubber scraper, fold egg whites into lemon mixture.
7. 7
   Turn mixture into a 1 1/2-quart casserole.
8. 8
   Set casserole in pan containing 1-inch boiling water.
9. 9
   Bake for about 1 hour and 15 minutes or until golden brown and silver knife inserted 1-inch from center comes out clean.
10. 10
    Let stand for 30 minutes before serving.
11. 11
    Serve warm, with whipped cream, if desired.
12. 12
    Makes 6 servings.