OOPS the lemon version is in my old Farm Journal cookbook.
Lemon pudding cake
4 eggs separated
1/3 cup lemon juice
1 tablespoon melted butter
1 1/2 cup sugar
1/2 cup flour
1 1/2 cup milk
Beat egg yolks, lemon juice and butter until thick and lemon-colored.
Combine sugar and flour, add alternately with milk and beat well.
Beat egg whites until stiff.
Blend into the yolk mixture on low speed.
Pour mixture into an 8-inch square baking dish.
Set cake pan in a pan of hot water.
Bake at 350° for 45 minutes.
Serves 6-9
I usually beat the whites first and set aside, then use the same bowl for the yolk mixture.
Enjoy and I am keeping the book handy for June 9th