Lemon Cake Pudding
Print This Recipe
Lemon Cake Pudding and Chocolate Cake Pudding bake into 2 layers -- one like a cake, and one like a pudding. Spoon some of both into serving dishes, drizzling the pudding part over the cake part. Top with whipped cream or ice cream, if desired. Serve hot or cold.
INGREDIENTS
1 cup sugar
3 tablespoons all-purpose flour
Pinch of salt
2 teaspoons grated lemon rind
2 tablespoons lemon juice
1 egg yolk, beaten
1 cup milk
2 egg whitesCombine sugar, flour, salt, lemon rind, and juice in a large bowl; stir well. Stir in egg yolk and milk.
Beat egg whites (at room temperature) until stiff but not dry. Fold beaten egg whites into lemon mixture. Pour pudding mixture into a greased 1-1/2-quart casserole. Pour water to depth of 1 inch into a large pan; place casserole in pan.
Bake mixture at 350 degrees for 45 minutes or until edges are browned.
Makes 4 to 6 servings