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Lemon Pudding Cake

Ingredients
  Eggs 2 , separated
  Cream of tartar 1⁄8 Teaspoon
  Skim milk 3⁄4 Cup (12 tbs)
  Whole wheat pastry flour 3 Tablespoon
  Freshly squeezed lemon juice 1⁄4 Cup (4 tbs)
  Baking soda 1⁄8 Teaspoon
  Honey 2 Tablespoon
  Melted butter 1 Tablespoon
  Grated lemon peel 1 Teaspoon
  Lemon extract 1⁄2 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Brush a 1 1/2 quart casserole lightly with butter.

MAKING
3) In a medium bowl, beat the egg whites until foamy.
4) Beat in the cream of tartar until stiff peaks form.
5) In a large bowl, beat the egg yolks.
6) In an airtight jar, shake the skim milk and flour together, then beat into the egg yolks.
7) Stir in rest of the ingredients and blend thoroughly.
8) Stir a little yolk mixture into the whites, then fold the whites into the yolk mixture.
9) In the prepared casserole, turn the mixture and place in a pan of hot water on bottom shelf of oven.
10) Bake in the preheated oven for 55 to 60 minutes.

SERVING
11) Serve the Lemon Pudding Cake on dessert plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Honey
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4

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