Printable | Taste of Home

Fluffy Lemon Pudding Cake

4-1/2 teaspoons butter, softened
1 cup sugar
1/3 cup lemon juice
1 egg yolk
3 tablespoons all-purpose flour
2 teaspoons grated lemon peel
1/4 teaspoon salt
1 cup fat-free milk
3 egg whites

In a large mixing bowl, beat butter and sugar until crumbly. Beat in
the lemon juice, egg yolk, flour, lemon peel and salt; mix well.
Gradually beat in milk. In another large mixing bowl, beat egg whites

Printed from tasteofhome.com Aug 29, 2008

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Fluffy Lemon Pudding Cake cont.

until stiff peaks form; gently fold into lemon mixture. Pour into
an ungreased 1-qt. baking dish. Place the dish in a 13-in. x 9-in.
baking dish. Pour boiling water into the larger baking dish to a
depth of 1 in. Bake at 325° for 40-45 minutes or until a knife
inserted near the center comes out clean and top is golden. Serve
warm.

Yield: 6 servings.