1/2 c Flour; prefer pastry flour
1/2 ts Baking powder
1 1/4 c Sugar; or more to taste
1 1/2 c Buttermilk
1/2 c Fresh lemon juice; (about 4
-1lemons)
2 Egg yolks; lightly beaten
2 ts Lemon; (opt) freshly grated
4 Egg whites
1 pn Salt
Preheat the oven to 350 degrees. Prepare six 8-ounce ramekins or ovenproof
dessert cups with a very light coating of cooking spray or oil. Place the
cups in a 2-inch-deep baking pan. Begin to heat a kettle of 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 a whole cup of sugar.)
Stir in the buttermilk, lemon juice, beaten egg yolks, and the grated lemon
peel, if using, and set aside. With an electric 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 into the batter. Spoon the batter evenly
into the prepared cups. Pour boiling water into the baking pan until the
water reaches halfway up the sides of the cups. Bake for 50 to 55 minutes,
until puffy and golden. Notes: This favorite old-fashioned dessert
separates into layers during baking—a tart-sweet pudding on the bottom
and a light spongy cake on top. Serve it warm or chilled, plain or with
fresh berries, for picnics, potlucks, family meals, or special dinners.
Tightly sealed and refrigerated, Lemon Pudding Cake will keep for about 5
days. Prep time: 20 Bake time: 40 – 50
Yields
6 Servings