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Title: Lemon Pudding Cake
Categories: Cake
Yield: 6 Servings
| 3 | lg | Eggs |
| 1 | c | Sugar |
| 2 | tb | Margarine, room temperature |
| 1 | tb | Lemon peel, grated |
| 1 | c | Buttermilk or |
| 4 | tb | Powdered buttermilk and |
| 1 | c | Water |
| 1/3 | c | Lemon juice, fresh |
| 1/4 | c | All purpose flour |
| 1 | c | Buttermilk or |
| 4 | tb | Powdered buttermilk and |
| 1 | c | Water |
Preheat oven to 350 degrees. Set a spray coated souffle dish or other straight sided baking dish in a larger baking pan that is at least 2 inches deep. Set aside. In a deep bowl, beat egg whites with an electric mixer on high speed until foamy, Gradually beat in 1/4 cup of the sugar; continue to beat until whites hold short, distinct peaks. Set aside. In another bowl, combine butter, remaining 3/4 cup sugar, lemon peel and egg yolks. Beat on high speed until mixture is thick and lemon colored. Stir in butter milk, lemon juice and flour. (Or if using powdered buttermilk, stir in water, lemon juice and flour that has been sifted with the powdered buttermilk.) Add 1/4 of the egg whites to batter; stir to mix well. Gently, but thoroughly, fold in remaining whites. Pour batter into souffle dish. Set dish (in baking pan) on middle rack of oven. Pour boiling water into BAKING PAN up to the level of the batter in the souffle dish. Bake until top of pudding is a rich brown and center feels firm when lightly pressed, about 1 hour.
Serve pudding warm or cool, spooning portions up from the bottom of the dish to get the lemon sauce that forms under the pudding.
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