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Lemon Pudding Cake
1 cup sugar
3 tablespoons butter, softened
3 tablespoons flour
2 eggs, separated
Juice and grated rind of 1 lemon
1 cup milk

Cream sugar and butter. Mix in flour, egg yolks, lemon juice and grated rind, and milk, mixing well. Beat egg whites until stiff peaks form and fold into batter.

Pour batter into a lightly buttered 1 quart casserol. Put casserole into a larger pan. Add enough hot water to come halfway up the outside of the casserole. Bake cake in a preheated 325 degree F. oven for about an hour or until golden brown and set.

Serve while still warm. Serves 4.

 

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