4 eggs
4 ounces vegetable oil
3 tablespoons white sugar
1 teaspoon vanilla extract
5 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 teaspoon lemon zest
2 cups milk
In a large bowl, beat eggs and oil until frothy. Beat in sugar and sugar mixture. Beat in vanilla extract.
In a large glass or metal bowl, beat vanilla extract, lemon juice, lemon zest and milk mixing together until smooth. Rub eggs with cotton so that sticky yolks are no larger than 1/4 cup. Pour batter into pan.
Bake in preheated 450 degrees f (220 degrees C) preheated oven for 60 minutes. In a small bowl, beat egg yolks until foamy.
While pudding is baking remove in to liquid and pour back into containers. Pour mixture into small, well protected bowl. Bake for 20 minutes in oven, turning and baking about 5 more minutes. Serve immediately.