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|EVERY FEW MINUTES|
|LEMON PUDDING CAKE|
This recipe has been popular in our family for many years because it's so easy to prepare and flavorful. We make it whenever we have fresh lemons.
4 medium eggs
1/3 cup freshly squeezed lemon juice
1 teaspoon finely grated lemon peel (yellow portion only)
1/2 tsp. lemon extract or 2-3 drops pure lemon oil (optional)
2 tablespoons butter
1 1/2 cups granulated sugar
1/2 cup all-purpose flour (sifted)
1/2 teaspoon salt
1 1/2 cups milk
Have eggs at room temperature. Separate yolks and whites into separate bowls.
Beat egg yolks, lemon juice, lemon peel, lemon extract or oil and butter until thick and lemony colored.
Mix sugar, flour, and salt on a sheet of wax or parchment paper. Stir half of the flour mixture into the egg yolk mixture. Stir in the milk, then add the remaining flour. Beat well. Using perfectly clean beaters, beat egg whites until stiff peaks form (any of the egg yolk remaining on the beaters will cause the whites not to beat up as well!). Gently fold egg whites into the batter.
Spread batter evenly in an 8-inch square baking pan.
Set batter filled baking pan into the center of a large pan of hot water (bain-marie) in the oven so that the water reaches half-way up the sides of the baking pan.
Bake at 350°F for 45 minutes.
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