menu
Skip to main content
Kirschner CollectionRecipes

Lemon Cake Top Pudding Recipe

By June 14, 2012September 16th, 2023No Comments

To make up for yesterday’s possibly unappetizing offering from the margins of the Robbinsdale Library Club Cook Book, I’m sharing another recipe today that I also found penciled in on one of the blank pages of this book. I tried this one at home and it was completely devoured within 30 minutes of exiting the oven, so I can vouch for its tastiness. Enjoy!

RLCpudding-thumb-500x456-126410

Lemon Cake Top Pudding

Blend

2 Tbsp flour
3/4 C sugar
1 Tbsp butter or margarine
2 well beaten egg yolks
1/4 cup lemon juice (or a little less)
1 cup milk

Instructions

Fold in egg whites beaten stiff.
[Pour into an] 8 in. unbuttered dish
put [dish] in [a] pan of water
[Bake for] 35 min at 375° or [until] lightly browned

Mark Engebretson

Author Mark Engebretson

More posts by Mark Engebretson

© 2024 Regents of the University of Minnesota. All rights reserved. The University of Minnesota is an equal opportunity educator and employer.
Privacy Statement | Acceptable Use of IT Resources