Printer Friendly

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.
COPYRIGHT 1993 Sunset Publishing Corp.
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.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipe
Author:Lipman, Karyn I.
Date:May 1, 1993
Previous Article:Crab cossets with handily assembled ingredients.
Next Article:A memorable year for Yosemite waterfalls.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters