Lemon Custard Pudding Cake
"Delectable pudding-like cake. Lemony and tangy."
Original recipe yield 1 -2 quart cake
Ingredients
85 g butter, melted
45 g all-purpose flour
400 g white sugar
4 eggs
355 ml milk
9 g grated lemon zest
30 ml lemon juice
30 g confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C).
Grease one 2 quart baking dish. Separate the eggs.
In a large bowl, combine the flour, butter and
1 1/2 cups of white sugar.
Beat the egg yolks and add to the sugar mixture along with
the milk and lemon zest. Mix well and add the lemon juice.
In another bowl beat egg whites until stiff, slowly adding the
remaining 1/2 cup white sugar.
Fold the egg whites into the batter. Pour batter into the prepared dish.
Place the dish in a shallow pan of hot water and
bake at 350 degrees F (175 degrees C) for 55 to 60 mins
or until lightly browned.
Serve warm of chilled with confectioners' sugar dusted on top.