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Lemon Pudding Cake 3


  • 3 eggs, separated
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/3 cup fresh, strained lemon juice
  • Zest of 1 lemon, finely chopped
  • 1 1/2 cups buttermilk
  • 1/4 cup granulated sugar


  1. Grease an 8-inch square pan. Heat oven to 350 degrees F.
  2. Whip egg whites with the 1/4 cup sugar to soft peaks.
  3. In a separate bowl, combine remaining wet ingredients.
  4. Combine remaining dry ingredients in a separate bowl.
  5. Whisk the wet ingredients into dry ingredients.
  6. Carefully fold in egg whites.
  7. Pour into prepared pan. Place in a larger pan or dish and fill to halfway up sides with boiling water.
  8. Bake for 30 to 35 minutes.
  9. Serve warm or cold.

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