Lemon Pudding Cake
3 Tablespoons butter, room temp.
1 cup sugar
4 eggs, room temp.
1/2 cup of fresh lemon juice
1/4 teaspoon salt
3 Tablespoons of all purpose flour
1 cup of milk
Fresh raspberries or Strawberries
1. Preheat oven to 325 degrees
Lightly grease a 9 by 5 inch loaf pan or a 6 cup souffle dish.
2. Beat butter and sugar till fluffy. Separate egg yolks and whites. Add yolks to butter mixture and beat well.
Add lemon juice, salt and flour. Beat well.
Add milk, stir until blended.
3. Beat egg whites until stiff. Gently fold into lemon mixture.
Pour batter into prepared pan. Bake 50 minutes, covering with foil for the last ten minutes if it starts to get to brown.
Serve warm or chilled with berries of choice.