"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Pudding Cake Recipe

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

Contributor:  
Contributor:  
Carol Roenigk

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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