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November 17, 2007

Lemon Pudding Cake

Lemon Pudding Cake

Prep Time: 20 Minutes
Servings: 6
Difficulty Level: 2

Ingredients:
3 Large eggs, separated
3/4 Cup sugar, divided
2 Tbsp butter or margarine, at room temperature
1 Tbsp grated lemon peel
1 Cup lowfat buttermilk
1/3 Cup lemon juice (fresh)
1/4 Cup all-purpose flour

Directions:
Preheat oven to 350*F. Set a spray-coated souffle dish or other
straight-sided baking dish in a larger baking pan that is at
least 2-inches deep; set aside. In a deep bowl, beat egg whites
with an electric mixer on high speed until foamy. Gradually beat
in 1/4 cup of the sugar; continue to beat until whites hold
short, distinct peaks. Set aside. In another bowl, combine
butter, remaining 1/2 cup sugar, lemon peel and egg yolks. Beat
on high speed until mixture is thick and lemon-colored. Stir in
buttermilk, lemon juice and flour. Add about 1/4 of the egg
whites to batter; stir to mix well, Gently, but thoroughly, fold
in remaining whites. Pour batter into souffle dish. Set dish (in
baking pan) on middle rack of oven. Pour boiling water into
BAKING PAN up to the level of the batter in the souffle dish.
Bake until top of pudding is a rich brown and center feels firm
when lightly pressed, about 1 hour. Serve pudding hot or cool,
spooning portions up from the bottom of the baking dish to get
the lemon sauce that has formed beneath the pudding.

Calories: 192 Sodium: 100 mg Cholesterol: 72 mg Fat: 6 g
Carbohydrates: 32 g Exchanges: 2 Bread/Starch, 1 Fat

Posted by Willie Crawford at November 17, 2007 05:44 PM

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