Lemon Pudding Cake

                                                   Lemon Pudding Cake
                                           (from The San Francisco Chronicle Cookbook)


1 1/2 cups milk

4 Tbsp. butter

3 eggs, separated

1 cup sugar

1/2 cup all-purpose flour

1/3 cup (5 Tbsp.) fresh lemon juice

Grated zest of one lemon

1/8 tsp. salt


 Preheat oven to 350 degrees. Butter a 1 1/2 quart baking dish. Get out a slightly larger pan, at least 2 inches deep, which will hold the cake pan comfortably.

 Put the milk and butter into a small saucepan, and heat until hot and the butter has melted. Remove from the heat and set aside.

Put the egg yolks into a mixing bowl and whisk until blended.

Add the sugar, flour, lemon juice, lemon zest, salt and the hot milk mixture. Stir until thoroughly blended.

Beat the egg whites until stiff but still moist, then fold them into the batter.

Spoon the batter into the baking dish. Set the dish in the larger pan, and pour in enough hot water to come halfway up the sides of the baking dish.

Bake for 35-45 minutes, or until the cake springs back when touched lightly in the center. Remove from the oven and let cool. Don't refrigerate. 
Serve with softly whipped cream. Serves 6-8.