4 eggs, separated
1/3 cup lemon juice
1 teaspoon lemon zest
1 tablespoon margarine, softened
1 cup sugar
1/2 cup sifted flour
1/2 teaspoon salt
1 1/2 cups milk
In a large mixing bowl beat together egg yolk, lemon juice, lemon zest and margarine until thick
In a small mixing bowl combine sugar, flour and salt
Add flour mixture alternately with milk to yolk mixture - beat well after each addition
Beat egg whites with an electric beater until stiff
Blend egg whites into batter on slow speed
Pour into an 8 inch square baking dish
Place dish into a pan of hot water in oven
Bake at 350 degrees for 40-45 minutes
I had tried to make pudding cakes 3 times over the past year and was never satisfied with the results... So I did not have high expectations for this recipe either. But wow was I in for a special treat with this one! My family all loved it and the recipe has now been added to the "keeper" book. :)
* Note:
The original recipe called for 1 1/2 cups of sugar which I felt was a little too much and I cut it to 1 cup. I obviously don't have any comparison, but I have to say I didn't miss it at all.. The pudding part was sweet and yummy and the cake part was light and fluffy!
No comments:
Post a Comment