Lemon Pudding Cake Ii

Name: Lemon Pudding Cake Ii
Ingredients: 3/4 cup white sugar; 1 pinch salt; 3 tablespoons butter, melted; 1/4 cup sifted all-purpose flour; 1 teaspoon grated lemon zest; 1/4 cup lemon juice; 1 1/2 cups milk; 3 egg yolks; 3 egg whites

9 ingredients

4 steps

Ingredients

3/4 cup white sugar
1 pinch salt
3 tablespoons butter, melted
1/4 cup sifted all-purpose flour
1 teaspoon grated lemon zest
1/4 cup lemon juice
1 1/2 cups milk
3 egg yolks
3 egg whites

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2

In a large bowl, combine sugar, salt and melted butter. Beat in the flour. Stir in the lemon zest and lemon juice. Combine milk and egg yolks, and add to lemon mixture.
3

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
4

Set cake pan in a water bath. Bake in the preheated oven for 40 minutes, or until top is lightly browned. Serve warm or cold.