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Lemon Pudding Cake II
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Lemon pudding upside-down cake.
Ingredients:
  • 0.75 cup white sugar
  • 1 pinch salt
  • 3 tablespoons butter, melted
  • 0.25 cup sifted all-purpose flour
  • 1 teaspoon grated lemon zest
  • 0.25 cup lemon juice
  • 1.5 cups milk
  • 3 egg yolks
  • 3 egg whites
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) while you grease and flour an 8-inch square pan.
  • Combine sugar, salt, and melted butter in a large bowl, then mix in the flour. Stir in the lemon zest and lemon juice. In a separate bowl, blend milk with egg yolks, then incorporate into the lemon mixture.
  • Beat egg whites in a large glass or metal mixing bowl until stiff peaks form. Gently fold 1/3 of the whites into the batter, then swiftly fold in the rest until fully combined. Transfer batter to prepared pan.
  • Place the cake pan in a water bath and bake in the preheated oven for 40 minutes or until the top is lightly browned. Serve either warm or cold.

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