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Add a photoServings: 6
Ingredients
- 1/2 c. all-purpose flour unbleached prefer pastry flour
- 1/2 tsp Baking pwdr
- 1 1/4 c. Sugar or possibly more to taste
- 1 1/2 c. Buttermilk
- 1/2 c. Fresh lemon juice about 4 lemons
- 2 x Egg yolks lightly beaten
- 2 tsp Lemon zest optional
- 4 x Egg whites healthy pinch of salt
Directions
- Preheat the oven to 350 degrees.
- Prepare six 8-oz ramekins or possibly ovenproof dessert c. with a very light coating of cooking spray or possibly oil. Place the c. 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 pwdr, and 3/4 c. of the sugar. (If you want a very sweet confection, use a whole c. 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 till the whites are stiff. Beat in the remaining 1/2 c. of sugar. Gently fold the egg whites into the batter. Spoon the batter proportionately into the prepared c.. Pour boiling water into the baking pan till the water reaches halfway up the sides of the c.. Bake for 50 to 55 min, till puffy and golden brown.
- 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 hot or possibly chilled, plain or possibly with fresh berries, for picnics, potlucks, family meals, or possibly special dinners. Tightly sealed and refrigerated, Lemon Pudding Cake will keep for about 5 days.
- Prep time: 20 Bake time: 40 - 50
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 6 servings | |
| Calories 229 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.64g | 1% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 170mg | 7% |
| Potassium 131mg | 4% |
| Total Carbs 54.4g | 15% |
| Dietary Fiber 0.4g | 1% |
| Sugars 45.11g | 30% |
| Protein 3.19g | 5% |
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