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LOCATION: Recipes >> Cake Recipes >> Lemon Pudding 02

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Magic Lemon Pudding Cake

1 cup sugar
1/8 teaspoon salt
1/4 cup all purpose flour
4 tablespoons (1/2 stick) melted better
1/3 cup freshly squeezed lemon juice
Grated zest of one lemon
3 eggs, separated
1 1/2 cups milk

Preheat oven to 350. Butter a 1 1/2 quart baking dish or an 8x8
cake pan. Get out a slightly larger pan at least 2 inches deep
which will hold the baking dish comfortably.

In a mixing bowl combine 3/4 cup of the sugar, the salt, and the
flour, and stir them together. Add the melted butter, lemon juice,
lemon zest, and egg yolks and stir until thoroughly blended. Stir
in the milk. In a separate bowl beat the egg whites with the
remaining 1/4 cup sugar until they are stiff but moist. Fold the
beaten whites into the lemon mixture, then pour the batter into
the prepared baking dish. Set the cake pan in the larger pan and
pour hot water into the larger pan to come halfway up the sides of
the cake pan. Bake for about 45 minutes or until the top is lightly
browned. Serve warm or chilled, with heavy cream, if you wish.


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