Lemon Pudding Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup whole wheat pastry flour1/2 tsp baking powder1.25 cups of sugar1.5 cups nonfat milk with 4 tsp. lemon juice, let sit 10 min until thickened (or sub 1.5 cups lowfat buttermilk).1/2 cup fresh lemon juice (about 4 lemons)2 egg yolks, lightly beaten2 tsp. lemon zest4 egg whitespinch salt
Preheat oven to 350.
Prepare 8, 6 oz ramekins or dessert cups w/ cooking spray. Place into a 2" deep baking pan. Heat a kettle of water to boil.
In a large bowl, combine flour, baking powder, and 3/4 cup of the sugar. Stir in the buttermilk or milk/lemon mixture, beaten egg yolks, and grated lemon zest, and set aside.
W/ electric mixer, beat egg whites and salt until whites are stiff. Beat in remaining 1/2 cup of sugar. Gently fold egg whites into the batter. Spoon batter evenly into the prepared cups.
Pour boiling water into the baking pan until water reaches 1/2 up the sides of the cups.
Bake 50-55 minutes unitl puffy and golden
Number of Servings: 8
Recipe submitted by SparkPeople user MYSHELLE10.
Prepare 8, 6 oz ramekins or dessert cups w/ cooking spray. Place into a 2" deep baking pan. Heat a kettle of water to boil.
In a large bowl, combine flour, baking powder, and 3/4 cup of the sugar. Stir in the buttermilk or milk/lemon mixture, beaten egg yolks, and grated lemon zest, and set aside.
W/ electric mixer, beat egg whites and salt until whites are stiff. Beat in remaining 1/2 cup of sugar. Gently fold egg whites into the batter. Spoon batter evenly into the prepared cups.
Pour boiling water into the baking pan until water reaches 1/2 up the sides of the cups.
Bake 50-55 minutes unitl puffy and golden
Number of Servings: 8
Recipe submitted by SparkPeople user MYSHELLE10.
Nutritional Info Amount Per Serving
- Calories: 195.3
- Total Fat: 1.4 g
- Cholesterol: 52.1 mg
- Sodium: 106.8 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 0.3 g
- Protein: 5.3 g
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