1/4 c. butter, softened
1 1/2 c. sugar
6 egg yolks, beaten
6 egg whites, stiffly beaten
Juice & rind of 2 lemons
1/2 c. flour
2 c. milk

Cream butter and sugar with a mixer. Add egg yolks which have been well beaten. Add juice and rind. Add flour then milk. Beat. Fold in stiffly beaten egg whites.

Pour into a greased bowl and place the bowl in a dish of water. Bake in a 300 degree oven for 50 minutes. If more lemon sauce is desired then cake, bake at 350 degrees. The lower temperature makes half cake, half sauce.