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Lemon Pudding Cake Recipe

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This recipe for Lemon Pudding Cake is from Carol Roenigk's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tablespoons butter, room temperature
1 cup sugar
4 eggs, room temperature
1/2 cup fresh lemon juice
1/4 teaspoon salt
3 Tablespoons all purpose flour
1 cup milk
Fresh raspberries
Directions:
Directions:
1. Preheat oven to 325*. Lightly grease a loaf pan.

2. Beat butter and sugar until fluffy. Separate egg yolks and whites. Add yolks to butter mixture and beat well. Add lemon juice, salt and flour; beat well. Add milk, stir until well blended.

3. Beat egg whites until stiff. Gently fold into lemon mixture. Pour batter into prepared pan. Bake 50 minutes, cover with foil during the last 10 minutes if the top gets too brown. Serve warm or hilled with raspberries.
Number Of Servings:
Number Of Servings:
6

 

 

 

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