Lemon Pudding Cake

Lemon Pudding Cake

Recipe By : B H & Gardens Desserts made Lighter

9 Preparation Time :

Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method -- -- --

4 ea egg whites

2 ea egg yolks

2 tsp lemon peel -- finely shredded

1/3 c lemon juice

1 tbsp margarine -- melted

2/3 c sugar

1/3 c all-purpose flour

1/4 tsp salt

1 1/2 c skim milk

vanilla frozen yogurt or ice milk -- optional

In a medium bowl, place egg whites, let stand at room temperature for 30 minutes. Beat with an electric mixer on high speed until soft peaks form

(tips curl). Set beaten egg whites aside.

In a large mixing bowl, combine egg yolks, lemon peel, lemon juice, and melted margarine. Beat with an electric mixer on high speed till well

mixed. In another mixing bowl, combine sugar, flour, and salt. Using

electric mixer on low speed, add sugar mixture to egg yolk mixture

alternately with skim milk , beating just till combined after each addition. Fold about one-third of the flour mixture into the egg whites.

Then fold egg white mixture into the remaining flour mixture. Pour into a 2-quart square baking dish. Place baking dish in a large baking pan;

pour

hot water into baking pan around baking dish to a depth of 1 inch.

350* oven about 40 minutes or till top is golden brown.

Remove large pan from oven. Carefully lift the baking dish from the

water; transfer to a wire rack. Serve warm. Top with frozen yogurt or ice

milk, if desired.

- - - - - - - - - - - - - - - - - - NOTES : Look for a creamy pudding layer topped with a light lemon sponge

in this easy baked dessert.