Serves: 6
Total Calories: 432
Beat together in mixing bowl flour, butter and 1 1/2 cups sugar. Separate eggs and beat egg yolks. Add to creamed mixture. Stir in milk. Grate peel of lemon. Cut lemon into quarters and squeeze juice to measure 2 tablespoons. Add lemon peel and juice to mixture. Beet egg whites until stiff, slowly adding remaining 1/2 cup sugar. Fold into batter. Pour into 2-qt. baking dish. Bake at 350°F for 45 to 50 minutes or until lightly browned. Sprinkle with powdered sugar.
This Lemon Custard Pudding Cake recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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