Lemon Pudding Cake

A delicate cake with a tart lemon sauce

Yield: 6 servings

Ingredients

2 eggs, separated

1 teaspoon grated lemon peel

1/4 cup lemon juice

2/3 cup milk

1 cup sugar

1/4 cup all-purpose flour*

1/4 teaspoon salt

Add To

Directions:

Heat oven to 350 F. Beat egg whites until stiff peaks form; set aside. Beat egg yolks. Blend in lemon peel, juice and milk. Add sugar, flour and salt; beat until smooth. Fold into whites. Pour into ungreased 1-quart casserole. Place casserole in pan of very hot water (1 inch deep). Bake 45 to 50 minutes. Serve warm or cool and, if desired, with whipped cream.

*If using self-rising flour, omit salt. Source: Betty Crocker Cookbook

Please note that some ingredients and brands may not be available in every store.

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