Lemon Pudding Cake
Be the first to rate this recipe
A home-kitchen version of lemon pudding cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1/4 c. cake flour, sifted
- 1 c. plus 2 Tbsp. sugar
- 1/4 tsp. salt
- 3 eggs, separated
- 1 1/2 c. milk
- 1/4 c. freshly squeezed lemon juice
- 1 tsp. grated lemon peel
- vanilla ice cream (optional)
Method
Position rack in center of oven; preheat to 350°.
Have ready an ungreased 1-quart baking dish for the pudding cake and a slightly larger, shallow pan filled with 1 to 2 inches of hot water.
In a medium bowl, whisk or stir together flour, the 1 cup sugar and salt; set aside.
Rate:
