Delicious Lemon Cake Pudding!
A pudding that is sort of a cake, but really it is sort of a pudding…so good that you might want to make it for Valentine’s Day! Decorate the top with whipped cream and “the amount that you like!” sliced strawberries. You can use red raspberries instead of strawberries.
My mother and her friends made this recipe for parties and casual neighborhood get-togethers. I thought that I did not have the recipe, but found it in one of my mother’s many cookbooks. I have since found similar recipes on the internet, but I have only tried this particular recipe! I know that it works!!
The recipe for Lemon Cake Pudding came from the very popular “back in the day” Charity League Cookery…a cookbook published in 1953 by a women’s club in Longview, Texas. There are scores of wonderful “vintage” recipes to try. All of the recipes are written by hand…by several people who had amazing handwriting skills! Hope that you enjoy this recipe!!
Lemon Cake Pudding
Grated rind of 2 lemons
2 Egg Yolks, beaten (save the whites)
Juice of 2 Lemons
1 Cup Sugar
1/4 Cup Sugar
Dash of Salt
1 Cup Milk
1/4 Cup Melted Butter
2 Egg Whites, Beaten
Additional ingredients if desired: small carton of whipped cream (whip with 1/4 cup sugar), strawberries or raspberries (your choice of quantity)!
Mix beaten egg yolks and juice of 2 lemons together. Add 1 cup sugar blended with 1/4 cup flour and dash of salt. Add grated lemon rind. Add milk and melted butter. Fold in beaten egg whites.
Pour mixture into 1 1/2 quart baking dish. Place in a larger baking pan of hot (not lukewarm) water. The water should go up at least one to 1/2 inch on the side of the smaller baking dish.
Bake for 1 hour at 325 degrees. Watch carefully!
Serve with whipped cream and sliced strawberries on top of cake pudding! Red raspberries may be used instead of strawberries!