Beat egg yolks until thick and lemon colored, approximately 5 to 8
minutes. Blend in lemon juice, lemon peel and butter. Combine sugar,
flour and salt in separate bowl. Add dry ingredients alternately with
milk to egg mixture, beating after each addition. Beat egg whites until
stiff and fold into batter.
Pour into a 1 1/2-quart baking dish. Set in a pan of hot water. Bake at
350� for 50 minutes or until lightly browned. Serve warm and top with
whipped cream. This produces a light cake on top with a layer of lemon
pudding on the bottom. (Laurie Shooltz) |