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Title: Marion Cunningham's Lemon Pudding Cake
Categories: Cake
Yield: 6 Servings
| AMERICAN MEASUREMENTS | ||
| 2 | c | 2% milk |
| 4 | tb | Butter |
| 3 | Eggs; separated | |
| 1 | c | Granulated sugar |
| 1/2 | c | All-purpose flour |
| 1/3 | c | Fresh lemon juice |
| 1 | Lemon; grated peel of | |
| 1/8 | ts | Salt |
Preheat oven to 350 degrees F. Butter a 1-1/2 quart baking dish. Get out a slightly larger pan at least 2 inches deep that can hold the cake pan comfortably.
Put the milk and butter into a small saucepan and heat until hot and the butter has melted. Remove from heat and set aside.
Put egg yolks into a mixing bowl and whisk until blended. Add the sugar, flour, lemon juice, lemon peel, salt and the hot milk mixture. Stir until thoroughly blended.
Beat egg whites until stiff but still moist, then fold them into the batter. Spoon the batter into the baking dish. Set the dish in the larger pan and pour in enough hot water to come halfway up the sides of the baking dish.
Bake for 35 to 45 minutes, or until the cake springs back when touched lightly in the center. Remove from the oven and let cool. Don't refrigerate. Serve with softly whipped cream. Makes 6 servings.
Per serving without whipped cream: Calories: 305 (8% protein, 59% carbohydrate, 33% fat) Protein: 6 grams Total fat: 11 grams Saturated fat: 6 grams Cholesterol: 132 mg Sodium: 185 mg Carbohdyrate: 46 grams Exchanges: 3 starch, 1/2 meat, 2 fat
Source: from "The San Francisco Chronicle Cookbook" by Michael Bauer and Fran Irwin; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997
From: Dorothy Flatman Date: 12-15-97 (13:17) The Once And Future Legend (1) Cooking
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