Grandma Woodall’s Baked Lemon Pudding Cake
Grandma Woodall’s Baked Lemon Pudding Cake
AuthorJulie
Preheat the oven to 375F. In a large bowl, stir together 1 cup of the sugar, the flour, baking powder and salt.
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.
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.
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.
Ingredients
Directions
Preheat the oven to 375F. In a large bowl, stir together 1 cup of the sugar, the flour, baking powder and salt.
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.
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.
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.
