In 1952, this recipe appeared on the back of the Grape-Nuts cereal box, although it was developed way back in 1926. It makes a sweet, soft cake that has a pudding cake-like texture: cakey on the top and custardy on the bottom. Tart and bright with lemon, nutty with the cereal, it's a really excellent springtime dessert. It might not SOUND sexy, but...it is. —Posie (Harwood) Brien
Preheat the oven to 325 degrees F. Grease a 1-quart baking dish or four 6-ounce custard cups or ramekins.
Cream the butter with the sugar and lemon zest until light and fluffy.
Add the egg yolks and beat well.
Add the lemon juice, flour, cereal, salt, and milk. Beat until well-combined. It will look slightly curdled, but that's okay.
In a separate, clean bowl, beat the egg whites until they have stiff peaks.
Fold the egg whites gently into the batter.
Pour the batter into the prepared baking dish(es), and bake. If using a 1-quart dish, bake for 1 hour and 15 minutes. If using ramekins, bake for 40 minutes. The pudding is ready when the top springs back when pressed gently. Serve warm or cold.