Lemon Sponge Pudding
Print RecipeI believe this old recipe is a "comfort food". I associate it with my childhood, and with the cozy, happy home where I grew up. I find it comforting in the same way that I find old Bible verses comforting, especially those that are written in the poetic King James version, as in "I will lift up mine eyes unto the hills from whence cometh my help. My help cometh from the Lord, who made heaven and earth."
Ingredients
- 1 cup white sugar
- 2 egg yolks
- 1 tbsp butter
- 1 lemon (juice & rind)
- 2 tbsp flour
- 1 cup milk
- 2 egg whites
Instructions
- Mix all ingredients together except egg whites.
- Beat egg whites until stiff and fold into mixture.
- Pour mixture into a greased 8' by 8' glass cake pan or casserole dish.
- Place cake pan/dish into a pan of water approx 1/2 inch deep.
- Place in preheated oven (350') and bake for 35-40 min. May be served hot or cold, and with or without a whipped cream topping.