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Lemon Flip Cake

Friday, February 2, 2007


  • 1 Tablespoon butter
  • 2 Tablespoons flour
  • 3/4 cup sugar, scant
  • 2 eggs, separated
  • 1/4 cup fresh lemon juice
  • 1 cup milk

Cream butter, flour, and sugar. Add beaten egg yolks, lemon juice, and milk. Fold in stiffly beaten egg whites. Bake in an 8-inch ungreased dish set in a pan of water at 350 degrees for 35 minutes. When cool, flip cake over onto a plate. Sauce (custard consistency) is now on the top.

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