When I married in 1970, one of the first recipes that I tried out of the Better Homes and Garden Cookbook was the lemon pudding cake. It is a sweet, yet tart, warm, and comforting dessert - just perfect for a weeknight treat.
Lemon Pudding Cake
3/4 cup sugar
1/4 cup sifted all purpose flour
3 tablespoons butter, melted
1/4 cup fresh lemon juice
1 teaspoon grated lemon peel
1 1/2 cups whole milk
3 well-beaten egg yolks
3 stiffly beaten egg whites
Combine sugar, a dash of salt, and flour; stir in melted butter, lemon peel, and juice.
Combine milk and egg yolks, add to lemon mixture.
Fold in beaten egg whites.
Pour into 8 x 8 x 2 inch baking pan.
Place in larger pan on oven rack.
Pour hot water into larger pan one inch deep
Bake at 350 degrees for 40 minutes. Serve warm or chilled.
We enjoy serving this pudding cake warm, just as my mother preferred.