Lemon Pudding Cake
Number of servings : Prep time: Cooking time: Type of meal : | Cakes | Cakes Special diet : Ingredients
Number of servings :
Type of meal : | Cakes | Cakes
Special diet :
3 tbsp (45 mL) unsalted butter or margarine, at room temperature
1/2 cup (125 mL) granulated sugar
2 large eggs, separated
1/4 cup (50 mL) lemon juice (freshly squeezed preferred)
1/3 cup (75 mL) sifted all-purpose flour
1 cup (250 mL) milk
2 tsp (10 mL) finely grated lemon rind
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) confectioners sugar
Preheat the oven to 350°F (180°C). Beat the butter in a large electric mixer bowl at high speed until creamy – about 2 minutes. Add 1/3 cup (75 mL) of the granulated sugar, a little at a time, beating after each addition. Continue beating at high speed until fluffy – about 2 minutes. Add the egg yolks, one at a time, beating at medium speed after each addition only enough to incorporate.
Beat in the lemon juice, then the flour, and continue beating at medium speed for 2 minutes. Add the milk, lemon rind, and vanilla, and beat just enough to combine. Quickly wash and dry the beaters. Place the egg whites in a small electric mixer bowl and beat at high speed until frothy. While beating, add the remaining granulated sugar gradually, then continue beating until stiff peaks form.
Fold 1/4 of the whites into the batter, then fold in the remaining whites. Spoon the mixture into a buttered 1-quart (1 L) soufflé dish or straight-sided baking dish and set in a large shallow baking pan. Pour enough hot water into the pan to come halfway up the sides of the soufflé dish. Bake, uncovered, in the hot water bath for 40 to 45 minutes or until puffed and golden. Sift the confectioners sugar over the top and serve warm, or if you prefer, chilled.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:1846