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Lemon cake is still a surprise.

OLD-FASHIONED RECIPES that seem timeless endure because they adapt to lifestyle changes. Lemon pudding cake is a perfect example: it's simple, quick, and reasonably low in fat. The pudding that forms still surprises and mystifies, and, with berries, the dessert's as pleasing as ever.

Lemon Pudding Cake with Berries

About 2 tablespoons butter or margarine 3 large eggs, separated 3/4 cup sugar 1 tablespoon grated lemon peel 1 cup buttermilk 1/3 cup lemon juice 1/4 cup all-purpose flour Berry sauce (recipe follows) 3 cups raspberries, blueberries, or hulled strawberries, or a combination, rinsed and drained

Place a buttered 5- to 6-cup souffle or other straight-sided baking dish in a larger baking pan (at least 2 in. deep); set aside.

In a deep bowl, whip egg whites on high speed until foamy. Continue to beat, gradually adding 1/4 cup sugar, until whites hold short, distinct peaks; set aside.

In another bowl, beat (no need to wash beaters) remaining 1/2 cup sugar, 2 tablespoons butter, peel, and egg yolks on high speed until mixture is thick and lighter in color. Stir in buttermilk, lemon juice, and flour. Add about 1/4 of whites to batter; stir to mix well. Gently but thoroughly fold in remaining whites.

Pour batter into souffle dish. Set dish in pan on center rack of a 350|degrees~ oven. Pour boiling water into pan up to level of batter. Bake until pudding is a rich brown on top and feels firm in center when lightly touched, about 1 hour.

Serve pudding hot or cool, scooping portions from bottom of dish to get the sauce that forms. Accompany with berry sauce and fruit. Serves 6.

Per serving: 285 cal. (23 percent from fat); 6 g protein; 7.2 g fat (3.4 g sat.); 52 g carbo.; 117 mg sodium; 118 mg chol.

Berry sauce. In a blender or food processor, smoothly puree 2 cups rinsed and drained raspberries (or 1 package, 10 oz., thawed frozen raspberries in syrup) with 3 tablespoons sugar (or to taste) and 1 tablespoon berry-flavor liqueur (optional) such as Chambord or framboise. To remove seeds, rub puree through a fine strainer into a bowl. If making ahead, cover and chill up to 2 days.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Lipman, Karyn I.
Publication:Sunset
Date:May 1, 1993
Words:375
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