McCall’s Great American Recipe Card Collection (1973)
Our Rich Heritage, 10a: Lemon Pudding Cake
Ingredients
2 tablespoons butter or regular margarine
1/2 cup granulated sugar
2 eggs, separated
3 tablespoons flour
1 3/4 cups milk
1/4 cup lemon juice
3 tablespoons grated lemon peel
Confectioners sugar
1)Preheat oven to 350F.
2)In large bowl with electric mixer, beat butter with granulated sugar until well blended. Beat in egg yolks until blended.
3)At low speed, blend in flour. Add milk, lemon juice, and peel.
4)Beat egg whites until soft peaks form when beater is raised. Using a wire whisk or rubber scraper, fold egg whites into lemon mixture.
5)Turn mixture into shallow, 8 1/2 inch baking dish. Set dish in pan; pour boiling water into pan to depth of 1 inch.
6)Bake 40 to 45 minutes, or until golden brown and knife inserted in center comes out clean.
7)Let stand at least 25 minutes before serving. Sprinkle too lightly with confectioners sugar. Serve warm or cold, with whipped cream if desired.
Makes 6 servings.
