LEMON CAKE PUDDING

Ingredients

• 6 Tb. Butter
• 1/8tsp. Salt
• 3 Eggs, Separated
• 1s C. Sugar
• 1/3 C. Lemon Juice
• Grated lemon rind
• 1s C. Milk
• 5 Tb. Flour

Method

1. 1

   Cream butter, salt and sugar.

2. 2

   Add lemon juice, rind and egg yolks.

3. 3

   Add milk and flour alternately.

4. 4

   Stir until smooth.

5. 5

   Fold in beaten egg whites, and pour into baking dish.

6. 6

   Set in pan of hot water.

7. 7

   Bake at 350° for 35 to 45 minutes.

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 54. The excerpt below is the record exactly as published.

1 C. Milk Juice of 2 Lemons 2 Tb. Fiour Rind of 1 Lemon (grated) Method: Cream butter, add sugar, well beaten egg yolks. Put in flour. Add lemon juice and rind. Beat well, adding the milk. Last fold in the well beaten egg whites.Pour into molds or baking dish. Put into a pan of water and bake 45 minutes at 300°. A light cake forms at the top, custard on bottom. (If eggs are small use 3) This is extra good. - Zeb L. Skousen - LEMON CAKE PUDDING 6 Tb. Butter 1/8tsp. Salt 3 Eggs, Separated 5 Tb. Flour 1s C. Sugar 1/3 C. Lemon Juice 1 Grated lemon rind

Cook this with the app: pantry check, scaling, and the assistant.