Saturday, July 9, 2011

LEMON PUDDING CAKE

2 tbsp butter
1/2 cup sugar
2 eggs, separated
3 tbsp flour
1 3/4 cup milk
1/4 cup lemon juice
3 tsp grated lemon peel
powdered sugar for garnish

Preheat oven to 350 degrees.

In a large mixer bowl, beat butter and sugar until well blended. Beat in the egg yolks until blended. Using low speed, blend in the flour. Add the milk, lemon juice, and lemon peel.

In a separate bowl, beat the egg whites until soft peaks form when the beaters are raised. Soft peaks will curl on the ends. Using a rubber spatula, fold the egg whites into the lemon mixture. Turn the batter out into an 8 12-inch baking dish. Set the dish in a larger pan and pour boiling water 1-inch deep in the pan.

Bake at 350 degrees for 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Remove from oven and let stand at least 15 to 20 minutes before serving. Before serving, garnish by sprinkling top with powdered sugar.

Yield: 6 servings

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