Fluffy Lemon Pudding Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This warm two-layer pudding cake is one that my mother-in-law made when her children were growing up, shares Leslie Wyatt of Chilhowee, Missouri. Today, it is a perennial favorite around our house due to its terrific lemon flavor. Ingredients:
4-1/2 teaspoons butter, softened |
1 cup sugar |
1/3 cup lemon juice |
1 egg yolk |
3 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons grated lemon peel |
1/4 teaspoon salt |
1 cup fat-free milk |
3 egg whites |
Directions:
1. In a large bowl, beat butter and sugar until crumbly. Beat in the lemon juice, egg yolk, flour, lemon peel and salt; mix well. Gradually beat in milk. In another large bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.
2. Pour into an ungreased 1-qt. baking dish. Place the dish in a 13-in. x 9-in. baking dish. Pour boiling water into the larger baking dish to a depth of 1 in.
3. Bake at 325° for 40-45 minutes or until a knife inserted near the center comes out clean and top is golden. Serve warm. Yield: 6 servings.
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