Lemon Pudding Cake - KitchenAid Mixer Instructions And Recipes Manual

LEMON PUDDING CAKE

3 eggs, separated
3 ⁄ cup lowfat milk
4
1 ⁄ cup fresh lemon juice
4
1 teaspoon grated lemon
peel
1 cup sugar
3 ⁄ cup all-purpose flour
4
1 ⁄ teaspoon salt
4
Place egg whites in medium bowl. Beat on Speed 9
about 1 minute, or until stiff peaks form. Set aside.
Place egg yolks in large bowl. Beat on Speed 6
about 30 seconds. Add milk, lemon juice, and
grated peel. Beat on Speed 6 about 30 seconds, or
until combined. Add remaining ingredients. Beat on
Speed 2 about 30 seconds, or until blended. Beat on
Speed 6 about 1 minute, or until smooth and frothy.
Fold in egg whites with spatula, until just combined.
Spoon batter into ungreased 1
casserole dish. Place dish in large, shallow baking
pan. Add hot water to pan to 1-inch depth. Place in
oven. Bake at 350°F for 35 to 45 minutes, or until
golden brown. Cool slightly. Serve warm.
Yield: 6 servings.
Per serving: About 241 cal, 6 g pro, 48 g carb,
3 g total fat, 1 g sat fat, 109 mg chol, 143 mg sod.
26
1 ⁄ -quart soufflé or
2