Meyer Lemon Pudding Cake

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This is a light cake with a layer over a rich lemon pudding. It is wonderful served warm or cold with fresh berries or a raspberry sauce. Be sure to use fresh meyer lemon juice in this yummy dessert for a nice lemon orange flavor.

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Steps

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Preheat oven to 325f lightly grease a 9x 5-inch loaf pan or a 6-cup souffl dish.

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With an electric mixer , beat butter and sugar until fluffy.

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Separate eggs yolks and whites.

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Add yolks to butter mixture and beat well.

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Add lemon juice , salt and flour.

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Beat well.

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Add milk.

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Stir until well blended.

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Beat egg whites until stiff.

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Gently fold into lemon mixture.

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Pour batter into the prepared pan.

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Bake for 50 minutes , covering with foil for the last 10 minutes if the top gets too brown.

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Serve warm or chilled with berries.

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Serves 6.

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Ingredients

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butter, sugar, eggs, fresh lemon juice, salt, all-purpose flour, reduced-fat milk, fresh raspberry