Lemon Pudding Cake

Name: Lemon Pudding Cake
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; 12 cup sugar; 2 eggs, separated; 3 tablespoons flour; 1 34 cups milk or 1 34 cups non-dairy milk substitute; 14 cup lemon juice; 3 teaspoons grated lemons, rind of; confectioners' sugar

8 ingredients

13 steps

Ingredients

2 tablespoons butter or 2 tablespoons margarine
12 cup sugar
2 eggs, separated
3 tablespoons flour
1 34 cups milk or 1 34 cups non-dairy milk substitute
14 cup lemon juice
3 teaspoons grated lemons, rind of
confectioners' sugar

Directions

1

Preheat oven to 350 degrees F.
2

In a large bowl with electric mixer, beat butter with granulated sugar until well blended.
3

Beat in egg yolks until blended.
4

At low speed, blend in flour.
5

Add milk, lemon juice and peel.
6

Beat eggs whites until soft peaks form when beater is raised.
7

Using a wire whisk or rubber scraper, fold egg whites into lemon mixture.
8

Turn mixture into a shallow, 8 1/2 inch baking dish.
9

Set dish in pan, pour boiling water into pan to depth of 1 inch.
10

Bake 40-45 minutes, or until golden brown and knife inserted in center comes out clean.
11

Let stand at least 15 minutes before serving.
12

Sprinkle top lightly with confectioner's sugar.
13

Serve warm or cold, with whipped cream if desired.