This cake is quite easy to make. It is a perfect snack for kids or you can serve it to guests with coffee or tea. You can also keep it in the refrigerator for a day or two. This makes the texture of the bread similar to a pound cake.
2 tablespoons butter
1/2 cup granulated sugar
2 eggs, room temperature, separated
3 tablespoons all-purpose flour
1 3/4 cups milk
1/4 cup lemon juice (about 2 lemons)
1 tablespoon grated lemon peel
1 lemon, sliced
Pre heat the oven to 350°F.
Grease and flour an 8-inch square baking pan.
In a large mixing bowl, whisk the butter with sugar until it turns light. Beat in egg yolks until well blended then stir in flour. Add milk, lemon juice, and lemon peel. Beat the mixture slowly until it becomes thick.
In a separate bowl, beat egg whites until soft peaks form. Make sure that the beater is clean. Using beaters with remnants of previous mixtures can cause difficulty in beating the egg whites. This results to stiff mixtures. If this happens, egg whites will be a little more difficult to fold into the thin batter.
Gently fold small proportions of the egg white mixture into the pudding batter. Mix well.
Pour lemon pudding cake batter into the greased baking pan. Spread batter evenly. Set the baking pan in a larger pan. Pour boiling water into the outer pan until it reaches about an inch of the inner pan. Bake for about 45 minutes, or until golden brown.
Allow to stand for about 15 minutes before serving. Sprinkle with sifted confectioners’ sugar or with whipped topping. Garnish with lemon slices.
Photo Courtesy Of: Ted Drake