Name: Lemon Custard Pudding Cake
Yield: 10
Ingredients: Butter, melted - 6 tablespoons; All-purpose flour - 6 tablespoons; White sugar - 2 cups; Eggs - 4; Milk - 1 ½ cups; Grated lemon zest - 1 ½ tablespoons; Lemon juice - 2 tablespoons; Confectioners' sugar for dusting - ¼ cup

Recipe information

Cooking:

Servings per container:

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Ingredients for - Lemon Custard Pudding Cake

1. Butter, melted - 6 tablespoons

2. All-purpose flour - 6 tablespoons

3. White sugar - 2 cups

4. Eggs - 4

5. Milk - 1 ½ cups

6. Grated lemon zest - 1 ½ tablespoons

7. Lemon juice - 2 tablespoons

8. Confectioners' sugar for dusting - ¼ cup

How to cook deliciously - Lemon Custard Pudding Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs.

2. Stage

In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar.

3. Stage

Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.

4. Stage

In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.

5. Stage

Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.