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Associate.com - Share Your Recipe!

Recipe Name: Lemon Pudding Cake From Moosewood Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1/2 Cup(s) Flour, prefer pastry flour
1/2 Teaspoon(s) Baking Powder
1 1/4 Cup(s) Sugar, or more to taste
1 1/2 Cup(s) Buttermilk
1/2 Cup(s) Fresh lemon juice, about 4
1lemons
2 Egg yolks, lightly beaten
2 Teaspoon(s) Lemon, opt freshly grated
4 Egg whites
1 Pinch(s) Salt
Directions:
Preheat the oven to 350 degrees. Prepare six 8-ounce ramekins
orovenproof dessert cups with a very light coating of cooking spray
oroil. Place the cups in a 2-inch-deep baking pan. Begin to heat a
kettleof water to a boil. In a large bowl, combine the flour, baking
powder,and 3/4 cup of the sugar. (If you want a very sweet confection,
use awhole cup of sugar.) Stir in the buttermilk, lemon juice, beaten
eggyolks, and the grated lemon peel, if using, and set aside. With
anelectric mixer, beat the egg whites and salt until the whites are
stiff.Beat in the remaining 1/2 cup of sugar. Gently fold the egg
whites intothe batter. Spoon the batter evenly into the prepared cups.
Pour boilingwater into the baking pan until the water reaches halfway
up the sidesof the cups. Bake for 50 to 55 minutes, until puffy and
golden. Notes:This favorite old-fashioned dessert separates into layers
duringbaking---a tart-sweet pudding on the bottom and a light spongy
cake ontop. Serve it warm or chilled, plain or with fresh berries, for
picnics,potlucks, family meals, or special dinners. Tightly sealed
andrefrigerated, Lemon Pudding Cake will keep for about 5 days. Prep
time:20 Bake time: 40 - 50 Source: Served at Moosewood Restaurant.
From:Moosewood Restaurant Low-Fat Favorites, by The Moosewood
Collective. MCformatted by Brenda AdamsRecipe by: Moosewood Restaurant
Low-Fat Favorites; badams Posted toMC-Recipe Digest V1 #670 by hurlbert
<hurlbert@concentric.net> on Jul13, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 220
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 62.5mg
Sodium: 193.6mg
Potassium: 156.7mg
Carbohydrates: 46.5g
Fiber: <1g
Sugar: 45.2g
Protein: 5.4g


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