Name: Lemon Pudding Cake II
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: White sugar - ¾ cup; Salt - 1 pinch; Butter, melted - 3 tablespoons; Sifted all-purpose flour - ¼ cup; Grated lemon zest - 1 teaspoon; Lemon juice - ¼ cup; Milk - 1 ½ cups; Egg yolks - 3; Egg whites - 3

Ingredients for - Lemon Pudding Cake II

1. White sugar ¾ cup

2. Salt 1 pinch

3. Butter, melted 3 tablespoons

4. Sifted all-purpose flour ¼ cup

5. Grated lemon zest 1 teaspoon

6. Lemon juice ¼ cup

7. Milk 1 ½ cups

8. Egg yolks 3

9. Egg whites 3

How to cook deliciously - Lemon Pudding Cake II

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

2 . Stage

In a large bowl, combine sugar, salt and melted butter. Beat in the flour. Stir in the lemon zest and lemon juice. Combine milk and egg yolks, and add to lemon mixture.

3 . Stage

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.

4 . Stage

Set cake pan in a water bath. Bake in the preheated oven for 40 minutes, or until top is lightly browned. Serve warm or cold.