Lemon Pudding Cake I

This is a family favorite for over 50 years. It makes a sauce on the bottom

Lemon Pudding Cake I


  • 4 eggs, separated
  • 1/3 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon butter
  • 1 1/2 cups white sugar
  • 1/2 cup sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups milk


1 Beat together egg yolks, lemon juice, lemon rind, 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.

2 Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.

3 Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.


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