But it sure was good!
Way back when, I had this great Pillsbury cookbook that had this amazing recipe for Lemon Pudding cake.. then I rented from this horrible family who, in between picking up my things when moving here, threw that cookbook amongst many if my other things, away. I didn't think much about that book until the Meyer lemons came around and had me craving for that lemony cakey-pudding-y goodness.
Of course, Zaar came to the rescue (as always)
Lemon Pudding Cake
1 cup sugar
1/8 teaspoon salt
1/4 cup flour
1/4 cup butter, melted
1/3 cup freshly squeezed lemon juice
1 grated lemon, zest of
3 eggs, separated
1 1/2 cups milk
1. Preheat oven to 350 degrees.
2. Butter 8" square pan or baking dish.
3. In mixing bowl, combine 3/4 c of the sugar, salt and flour and stir them together.
4. Add melted butter, lemon juice and zest and egg yolks.
5. Stir until thoroughly blended.
6. Stir in milk.
7. In separate bowl, beat the egg whites with remaining 1/4 c sugar until stiff, but moist.
8. Fold beaten whites into lemon mixture, then pour batter into prepared baking dish.
9. Set the cake pan into a larger pan and pour hot water into larger pan to come halfway up the sides of the cake pan.
10. Bake for 45 minutes until top is lightly browned.
11. Serve warm or chilled, with whipped cream, if desired.