Betty Crocker’s Lemon Cake Pudding

Ingredients

• 1/3 cup all-purpose flour, sifted
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoon grated lemon rind (from 1 lemon)
• 1/4 cup lemon juice
• 2 egg yolks, well beaten
• 1 cup milk
• 2 egg whites, stiffly beaten

Preparation

1. Preheat oven to 350°F.
2. In a mixing bowl, sift together the flour, sugar, and salt.
3. Stir in the lemon rind, lemon juice, egg yolks, and milk until well combined.
4. Gently fold in egg whites, then pour into a 1 1/2 quart casserole or 6 custard cups.
5. Set pan(s) in a pan of 1-inch deep water and bake 45-50 minutes. Serve warm or cold, with or without whipped cream. Enjoy!