The Intercontinental Church of God

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Unleavened Bread recipes

Lemon Pudding Cake

4 eggs, separated
1/3 C. lemon juice
1 tsp. grated lemon peel
1 Tbsp. melted butter
1 1/2 C. sugar
1/2 C. flour
1/2 tsp. salt
1 1/2 C. milk
Whipped cream
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)

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