LEMON CAKE PUDDING

1/4 cup sifted flour
1 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons grated lemon rind*
1/4 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 6 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.

*Lime or orange can be substituted for the lemon.

VARIATION:

PINEAPPLE CAKE PUDDING:
Pineapple cake pudding may be made by reducing the sugar to 1/2 cup and using only 1/2 cup milk and 1 tablespoon lemon juice. Add 1/4 cup drained crushed pineapple and 1/4 cup pineapple juice.

Servings: 6
Source: Jean Edwards of Citrus Heights to the Sacramento Bee, August 29, 2007