Lemon Pudding Cake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1/2 cup unbleached all-purpose flour, prefer pastry flour
• 1/2 teaspoon baking powder
• 1 1/4 cups sugar, to taste
• 1 1/2 cups buttermilk
• 1/2 cup fresh lemon juice, about 4 lemons
• 2 egg yolks, lightly beaten
• 2 teaspoons lemon zest (optional)
• 4 egg whites
• 1 pinch salt

Recipe

• 1 preheat the oven to 350 degrees.
• 2 prepare six 8-ounce ramekins or ovenproof dessert cups with a very light coating of cooking spray or oil.
• 3 place the cups in a 2-inch-deep baking pan.
• 4 begin to heat a kettle of water to a boil.
• 5 in a large bowl, combine the flour, baking powder, and 3/4 cup of the sugar.
• 6 (if you want a very sweet confection, use a whole cup of sugar.).
• 7 stir in the buttermilk, lemon juice, beaten egg yolks, and the grated lemon peel, if using, and set aside.
• 8 with an electric mixer, beat the egg whites and salt until the whites are stiff.
• 9 beat in the remaining 1/2 cup of sugar.
• 10 gently fold the egg whites into the batter.
• 11 spoon the batter evenly into the prepared cups.
• 12 pour boiling water into the baking pan until the water reaches halfway up the sides of the cups.
• 13 bake for 50 to 55 minutes, until puffy and golden.
• 14 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.
• 15 serve it warm or chilled, plain or with fresh berries, for picnics, potlucks, family meals, or special dinners.
• 16 tightly sealed and refrigerated, lemon pudding cake will keep for about 5 days.
• 17 prep time: 20 bake time: 40- 50.