Ingredients
- 4 eggs, separated
- ⅓ cup lemon juice
- 1 tablespoon butter
- 1 teaspoon lemon zest
- 1 ½ cups white sugar
- ½ cup sifted all-purpose flour
- ½ teaspoon salt
- 1 ½ cups milk
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
- Beat egg yolks, lemon juice, butter, and lemon zest together in a large bowl with an electric mixer until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the lemon mixture, beating well after each addition.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff. Blend egg whites into the batter on low speed with an electric mixer. Pour into prepared baking dish.
- Place a pan of hot water in the preheated oven; set the baking dish into the pan; bake for 45 minutes. For best results, serve warm.
REVIEW
Easy to prepare, straightforward list of ingredients easily found in most pantries.
This was an easy to make recipe producing a very nice pudding cake. Tasty and light. A bit heavy in the egg, sugar and milk department, otherwise, acceptable with its moderate caloric hit.
A dessert suitable for the family and likely to be a hit with all. Not so suitable for guests as it is a kind of ‘plain Jane’ desert but nice tasting.
A dessert worth repeating.
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Repeated the recipe for guests as part of a summer bbq….fabulous. Light, lemony, tart and not too sweet….delicious warm fresh from the oven or cold after cooling for hours. Simply one of the best cake recipes anywhere. Unreservedly, a ‘keeper’ recipe.
