Lemon Cake Pudding in your Betty Crocker cookbook, and that is the one I use. It calls for two eggs, so I am adapting it for one egg, it should be about the same thing in the end.  Anyway, it will taste like lemons, and that is the most important thing.

 

Lemon cake Pudding

1/3 cup flour

1 cup sugar

1/2 teaspoon salt

1/4 cup lemon juice

grated rind of one lemon (about 1 Tablespoon)

1 egg yolk, well beaten

1 cup plus 2 Tablespoons milk

1 egg white, beaten until stiff

 

Heat oven to 350 degrees.  Sift flour, sugar and salt together into a mixing bowl.  Stir in lemon rind and juice, egg yolk and milk. In a clean bowl with clean dry beaters, beat the egg white until it holds stiff peaks, then fold it gently into the lemon mixture.  pour into a 1 quart baking dish or 6 custard cups.  Set in a pan of hot water (1 inch deep).  Bake 50 minutes.  Serve warm or cold.