Lemon Sponge Pudding Cake
Ingredients
1 C. sugar
1/4 C. flour
1/8 tsp. salt
2 Tbsp. butter or margarine
5 tsp. lemon juice
1 tsp. lemon zest; grated
2 egg yolks; beaten
1 C. scalded milk
2 egg whites; stiffly beaten
Cooking Instructions
Combine sugar, flour, salt and margarine. Add lemon juice and zest. Stir in egg yolks and milk. Mix well. Fold in egg whites. Pour into a greased 1 quart casserole and bake in a larger pan of water at 325 for 1 hour. Cool (and chill) before serving. When done there is a meringue-like topping with a sponge cake center and a pudding of cream-like consistency on the bottom, so it cannot be unmolded.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)