Here is a Christmas recipe to help you use up the leftover sweet potato.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 9 |
| Yield: | 1 8-inch square cake |
Ingredients
- 4 eggs, separated
- ⅓ cup lemon juice
- 1 tablespoon butter
- 1 teaspoon lemon zest
- 1 ½ cups white sugar
- ½ cup sifted all-purpose flour
- ½ teaspoon salt
- 1 ½ cups milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
- Beat egg yolks, lemon juice, butter, and lemon zest together in a large bowl with an electric mixer until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the lemon mixture, beating well after each addition.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff. Blend egg whites into batter on low speed with an electric mixer. Pour into prepared baking dish.
- Place a pan of hot water in the preheated oven; set the baking dish into the pan; bake for 45 minutes. For best results, serve warm.
Reviews
Classic. My mom made this fairly frequently, but I had kind of forgotten about it until it popped up in my feed. I made it exactly as directed and it turned out beautifully – my kids loved it, warm with vanilla ice cream – glorious. Next time I will, as many of you suggested, reduce the sugar to one cup – it’s just that much overly sweet as written – let the lemon take center stage.
This is an older family favorite that I frequently make…We seem to love anything & everything lemon flavored…Now that lemons can cost a dollar for one, I miss my Southern CA. lemon trees just out my kitchen door… BTW, this is written exactly like my recipe, but I do add a splash of vanilla & lemon extracts…Sometimes I even serve it with a little lemon curd…SO delicious…
So good! I used Almond milk and it still turned out magnificent. I cut up strawberries and put them on top with a sprinkle of powdered sugar. If I had whip cream I would have used that too.
This recipe was a bit of work with the eggs getting beaten separately. I also followed posted suggestions and reduced the eggs by 1, and cut the sugar to 1 cup. I liked it, but my wife did not care for it (since she does not like any type of meringue dessert.
Delicious, served warm with a dollop of whipped cream! I used only one cup of sugar and increased the lemon juice to a half cup. So good!
It’s a family n friends favorite..thanks allrecipe
I just made and ate this delish dessert, and yep, just joined the fan club. The only thing I changed from the original recipe is I only used 1cup of sugar instead of the cup and a half. Glad I tend to reduce sugar, because it turned out perfect this way, I imagine it would have been too sweet for me and my family taste. Also, I followed the advice of making in ramekins and adding more lemon peel, which was awesome, with the fresh lemons I had. It’s going to be one of those fancy desserts I’ll be making for me and my family and impress lucky friends invited over =)
I just finished making this recipe. It was amazingly good. The only thing I changed is that I added 1/4 tsp of cream of tartar to the egg whites. Other than that I made it as directed. Some thought it too sweet, it may have been little sweet but not too sweet. I probably would reduce the sugar to 1 1/4 cup. I will definitely make this again!! Thanks for sharing!
Problem! Followed the recipe and directions to a T! It separated; sponge floating in watery liquid. Thought that might change after it cooled, but it didn’t. The spongy bit retained the lemon but the watery bottom tastes like flour and sugar. I have never had something like this happen before. Suggestions?
I followed the recipe exactly and it turned out perfect. Because I live in AZ and it’s 107 outside today, I baked it in a convection toaster oven out on my patio. It still turned out perfect. It tastes exactly like one I used to make years ago but lost the recipe.
This was so easy and so delicious! Company worthy. Served with strawberries on the side. Yum yum yum
Completely delicious. Tenderess cake topping I ever tasted. Maybe a little more lemon juice but overall an excellent recipe. I will be serving this frequently!
I tripled the recipe for a party and it turned out rather enjoyable. I did last minute added more lemon juice and zest when I noticed some comments that the lemon flavor was weak. If I make this again the are a few things I would do differently. 1) whip the egg yolks to firm before adding the lemon zest and juice, make sure the butter is softened. 2) increase the flour by 25% reduce the sugar by 25-50%(closer to 50% for me) , I think too much sugar muted the lemon flavor. 3)Whip the egg whites with the sugar until firm then blend as directed.
Delicious! Just as I rmembered it from my childhood
Fabulous! I made this for the first time and followed the directions exactly. yummy! The texture of the cake is excellent 7 moist 7 the ‘pudding’ is a great texture.
just made this for my moms birthday, she loved it!!!!!
Very easy. Followed the recipe exactly and it turned out perfect. I served it warm and everyone loved it.
Waaaay too sweet – cut the sugar in half, double the lemon zest, and it’s a five-star dessert – light, lemony and delicious!
A huge hit at my house tonight! My husband and son raved about it. Just the right balance of sweet and tart. The recipe is easy to make with the most difficult task being separating the eggs. Will definitely make again!
This is almost a guilt free dessert! I subbed plain almond milk for the dairy milk in the recipe, mainly because that’s what we have on hand. I also used half the sugar. Just so you know…I’m not an over the top sugar hater but the reviews convinced me that a 50% reduction would be ok…and it was!
I am not an accomplished baker and I made a lot of mistakes with this – basically every step was marred by some goof but it still turned out fabulous. And delicious. I think the only thing I’d change, other than doing a better job, is to add a little more lemon juice and a little less lemon zest. And double the recipe!