Lemon Cake Top Pudding - cooking recipe

Ingredients

3 Tbsp. butter
1/3 c. fresh lemon juice
3 Tbsp. flour
1 c. sugar
2 tsp. grated lemon rind
1 c. milk
4 egg yolks
1/4 tsp. salt
4 egg whites
1/3 c. roasted slivered almonds

Preparation

Cream the butter. Add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add flour, lemon juice, rind and salt.
Mix well. Stir in milk.
Blend in 1/4 cup almonds. Beat egg whites until stiff and fold into mixture.
Pour into loaf baking dish, 9 x 5-inches.
Set in pan of hot water and bake in a slow oven at 325\u00b0 for 40 minutes. Turn thermostat to 350\u00b0 and continue baking until brown, about 10 minutes. Sprinkle with remaining almonds.
May be served either warm or chilled.