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PASSOVER LEMON CAKE PUDDING

PASSOVER LEMON CAKE PUDDING
Shared by: Elizabeth-Anne Malischewski

¾ cup granulated sugar   
2 tbsp potato flour

¼ tsp salt   
1 ½ tsp grated lemon rind
¼ cup lemon juice   
2 tbsp vegetable oil
2 eggs, separated   
1 cup milk


Combine sugar, potato flour, and salt.  Stir in lemon rind, lemon juice and vegetable oil.  In a separate bowl, lightly beat egg yolk and then add milk.  Add to lemon mixture and mix well.  Beat egg whites until stiff peaks form; fold into lemon mixture.  Pour into 1 quart baking dish.  Place baking dish into larger pan containing 1-inch hot water.  Bake at 350 degrees for about 45 minutes or until cake is tender.  (Two layers form:  cake and pudding.)  Serve warm or cooled.

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