Grandma Woodall’s Baked Lemon Pudding Cake

Grandma Woodall’s Baked Lemon Pudding Cake

AuthorJulie

1 1/2 cups sugar
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
3 large eggs, separated
finely grated zest of a lemon (or two, if you like it zingy)
1/4 cup lemon juice
1 1/2 cups milk
2 Tbsp. melted butter

1

Preheat the oven to 375F. In a large bowl, stir together 1 cup of the sugar, the flour, baking powder and salt.

2

In a small bowl, stir together the egg yolks, lemon zest and juice, milk and butter. Add to the dry ingredients, mixing just until combined.

3

In a clean glass or stainless steel bowl, beat the egg whites until soft peaks form, gradually add the remaining 1/2 cup sugar, beating constantly until the mixture stands in stiff peaks. Gently fold into the lemon batter, and scrape into a buttered baking dish.

4

Set the baking dish into a larger dish and fill halfway up the side with water. Bake for 45 minutes, until golden and springy to the touch. Serve warm or cold.

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Ingredients

 1 1/2 cups sugar
 1/2 cup all-purpose flour
 1/2 tsp. baking powder
 1/4 tsp. salt
 3 large eggs, separated
 finely grated zest of a lemon (or two, if you like it zingy)
 1/4 cup lemon juice
 1 1/2 cups milk
 2 Tbsp. melted butter

Directions

1

Preheat the oven to 375F. In a large bowl, stir together 1 cup of the sugar, the flour, baking powder and salt.

2

In a small bowl, stir together the egg yolks, lemon zest and juice, milk and butter. Add to the dry ingredients, mixing just until combined.

3

In a clean glass or stainless steel bowl, beat the egg whites until soft peaks form, gradually add the remaining 1/2 cup sugar, beating constantly until the mixture stands in stiff peaks. Gently fold into the lemon batter, and scrape into a buttered baking dish.

4

Set the baking dish into a larger dish and fill halfway up the side with water. Bake for 45 minutes, until golden and springy to the touch. Serve warm or cold.

Grandma Woodall’s Baked Lemon Pudding Cake
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