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Paul Massell

I replied to it with the fixed version but here it is

Veteran Member
791 posts
Joined: Dec 31, 1969


Posted to Thread #29998 at 5:04 pm on Nov 29, 2017

Lemon Cake Pudding

If you are looking for some different way to use lemons - here is the fabulous recipe of Granny's:

¼ c. sifted flour
1 c. Sugar
¼ t. salt

1 ½ or 2 T grated lemon zest (2 lemons)
¼ c. lemon Juice (exact)
2 Egg yolks (well beaten)
1 c. milk

2 egg whites (beat until stiff, not dry)

Sift flour before measuring. Mix all of the dry ingredients in a medium bowl. Beat egg yolks, with a whisk, until lemon yellow. Whisk in milk,
lemon zest and lemon juice and when well blended. Mix the milk, etc. into flour and mix until well blended. Fold in the beaten egg whites just until blended. Pour into buttered heat-proof bowl. Place bowl in pan of hot water in 350 F oven. Bake for ~30 minutes. Cake will rise to top of bowl with a brown top and will draw away from the sides of the bowl, slightly.
Cool. Can be served in shallow bowls with the extra "sauce" over the top.

Does not have to be cold.

A word about the name - its really more of a pudding than a cake. Very, very light.

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