"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon Pudding Cake Recipe

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This recipe for Lemon Pudding Cake, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey Crozier
Added: Wednesday, June 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, SEPARATED
1/4 cup lemon juice
1 teaspoon lemon zest
3 tablespoons butter
3/4 cups white sugar
1/4 cup sifted all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk

Directions:
Directions:
Beat egg whites until stiff and set aside for later.

Beat together egg yolks, lemon juice, lemon zest, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.

Fold egg whites into batter. Pour into 8 inch square baking dish. Place the 8x8 into a 9x13 inch pan and fill the 9x13 with hot water. Place in the oven. Bake at 350 for 40 minutes or until cake is done.

Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This makes a lovely angel food cake on top with a creamy lemon pudding on the bottom. Delicious!

 

 

 

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