Lemon Pudding Cake
This favorite old-fashioned dessert magically separates into layers during baking. Tart-sweet pudding on the bottom and a light spongy cake on the top.
|Author:||Inspired by Moosewood Restaurant Low-Fat Favorites, pg. 377|
|1/2 cups||unbleached white flour|
|1/2 tsp.||baking powder|
|1 1/4 cups||sugar|
|1 1/2 cups||buttermilk|
|1/2 cups||lemon juice|
|2||egg yolks, lightly beaten|
- Preheat the oven to 350 °F (165 °C).
- Prepare six 8-oz. ramekins or oven-proof dessert cups with a very light coating of cooking spray or oil.
- Place the cups in a 2" deep baking pan. Begin to heat a kettle of water to a boil.
- In a large bowl, combine the flour, baking powder, and 3/4 cup of the sugar. Stir in the buttermilk, lemon juice, beaten egg yolks and set aside.
- With an electric mixer, beat the egg whites and salt until the egg whites are stiff. Beat in the remaining 1/2 cup of sugar. Gently fold the egg whites into the batter.
- Spoon the batter evenly into the prepared cups. Pour the boiling water into the baking pan until the water reaches 1/2 way up the sides of the cups.
- Bake until puffy and golden, about 50 to 55 minutes
- Serve it warm or chilled, plain or with fresh berries. Tightly sealed and refrigerated it will keep for a few days.
|Amount per serving
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 46g||15%|
|Dietary Fiber 1g||4%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.