Lemon Pudding Cake
|Eggs||2 Large, separated|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|1 % low fat milk||1 3⁄4 Cup (28 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Grated lemon rind||2 Teaspoon|
|Unsalted butter/Margarine||2 Tablespoon, melted|
|Fresh raspberries/Blueberries||1 Pint, washed and stemmed (Optional)|
1. Preheat the oven to 350°F and butter a 9-inch square or a 2-quart shallow baking dish. In a clean medium-size bowl, with clean beaters and an electric mixer on high, beat the egg whites and salt until soft peaks form. Gradually add 1/2 cup of the sugar and beat until stiff peaks form.
2. In a large bowl, with an electric mixer on high, beat the egg yolks until light yellow and thick. Add the remaining 1/4 cup of sugar, then the milk, and beat until fluffy. Using a wooden spoon, stir in the flour, lemon juice, lemon rind, and butter until well blended.
3. Fold in the egg whites just until they disappear, then spoon the batter into the baking dish. Bake for 40 minutes or until golden and puffy on top. Cool in the dish on a rack for 5 minutes. To serve, scoop the hot cake into individual serving dishes, then spoon some of the pudding sauce on top. Sprinkle generously with fresh berries if you wish.