Recipe For Cooking Lemon Pudding Cake

Toaster Oven Cakes :: Pudding Cake Recipes

Lemon Pudding Cake

Cake
1/4 C. flour
1 C. sugar
1/2 tea. salt
2 egg yolks
2/3 C. milk
2 tea. grated lemon zest
1/3 C. fresh lemon juice
2 egg whites

Set oven rack in the lower third of oven and preheat oven to 350 degrees F.

Sift flour, sugar and salt into a bowl. In another bowl, beat yolks lightly. Stir in milk, zest and lemon juice, mixing just until blended.

Beat egg whites to stiff peaks. Fold into batter, which will be light and somewhat runny. Pour batter into a 1-qt. baking dish of any shape but with 1 1/2-in. sides. Set dish in a lrg.r pan and fill with 1 in. of very hot tap water. Bake 50 to 55 min. or until top is golden brown. Serve warm with Chantilly Cream.

Chantilly Cream
1 C. cream
1 Tbsp. sugar
1 tea. vanilla extract or flavoring

In a cold bowl with cold beaters, whip cream, sugar and vanilla extract or flavoring at high speed to moderately stiff peaks. Store covered with plastic wrap in the refrigerator until ready for use, up to 24 hr..

Makes approximately 2 C. Makes approximately 6 servings.