Lemon pudding cake from moosewood

Yield: 6 Servings

Measure Ingredient
½ cup Flour; prefer pastry flour
½ teaspoon Baking powder
1¼ cup Sugar; or more to taste
1½ cup Buttermilk
½ cup Fresh lemon juice; (about 4 1lemons)
2 \N Egg yolks; lightly beaten
2 teaspoons Lemon; (opt) freshly grated
4 \N Egg whites
1 pinch Salt

Preheat the oven to 350 degrees. Prepare six 8-ounce ramekins or ovenproof dessert cups with a very light coating of cooking spray or oil. Place the cups in a 2-inch-deep baking pan. Begin to heat a kettle of water to a boil. In a large bowl, combine the flour, baking powder, and ¾ cup of the sugar. (If you want a very sweet confection, use a whole cup of sugar.) Stir in the buttermilk, lemon juice, beaten egg yolks, and the grated lemon peel, if using, and set aside. With an electric mixer, beat the egg whites and salt until the whites are stiff. Beat in the remaining ½ cup of sugar. Gently fold the egg whites into the batter. Spoon the batter evenly into the prepared cups. Pour boiling water into the baking pan until the water reaches halfway up the sides of the cups. Bake for 50 to 55 minutes, until puffy and golden. Notes: This favorite old-fashioned dessert separates into layers during baking---a tart-sweet pudding on the bottom and a light spongy cake on top. Serve it warm or chilled, plain or with fresh berries, for picnics, potlucks, family meals, or special dinners.

Tightly sealed and refrigerated, Lemon Pudding Cake will keep for about 5 days. Prep time: 20 Bake time: 40 - 50 Source: Served at Moosewood Restaurant. From: Moosewood Restaurant Low-Fat Favorites, by The Moosewood Collective. MC formatted by Brenda Adams Recipe by: Moosewood Restaurant Low-Fat Favorites; badams Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@...> on Jul 13, 1997

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