Prep time: 25 minutes
Cook time: 50 minutes
Shirley Hutcherson of Sacramento often made lemon pudding cake from a recipe she found in a San Fernando Valley weekly newspaper in the early 1950s. She lost the recipe and has looked in many cookbooks to find it, to no avail.
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We received dozens of responses to Hutcherson's request. This recipe comes from Jean Edwards of Citrus Heights.
She says her family loves this dessert, and that lime or orange can be substituted for the lemon.
Edwards also shares a pineapple variation. Pineapple cake pudding may be made by reducing the sugar to ½ cup and using only ½ cup milk and 1 tablespoon lemon juice. Add ¼ cup drained crushed pineapple and ¼ cup pineapple juice.
¼ cup sifted flour
1 cup sugar
¼ teaspoon salt
1½ teaspoons grated lemon rind
¼ cup lemon juice
2 egg yolks, well-beaten
1 cup milk
2 egg whites, stiffly beaten
Sift together into mixing bowl flour, sugar and salt. Stir in lemon rind and juice, egg yolks and milk. Fold in beaten egg whites.
Pour into a 1-quart baking dish or six custard cups. Set in a pan containing 1 inch of hot water. Bake for 50 minutes at 350 degrees. Serve warm or cold, with or without whipped cream.
Per serving using whole milk without whipped cream: 201 calories; 4 grams protein; 40 grams carbohydrates; 3 grams fat (1 saturated, 1 monounsaturated, 1 polyunsaturated); 76 milligrams cholesterol; 138 milligrams sodium; 0 fiber; 35 grams sugar; 14 percent calories from fat.