Lemon Pudding Cake

* Exported from MasterCook II *

Lemon Pudding Cake

Recipe By : B H & Gardens Desserts made Lighter
Serving Size : 9 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ea egg whites
2 ea egg yolks
2 tsp lemon peel -- finely shredded
1/3 c lemon juice
1 tbsp margarine -- melted
2/3 c sugar
1/3 c all-purpose flour
1/4 tsp salt
1 1/2 c skim milk
vanilla frozen yogurt or ice milk -- optional

In a medium bowl, place egg whites, let stand at room temperature for
30
minutes. Beat with an electric mixer on high speed until soft peaks form
(tips curl). Set beaten egg whites aside.
In a large mixing bowl, combine egg yolks, lemon peel, lemon juice, and
melted margarine. Beat with an electric mixer on high speed till well
mixed. In another mixing bowl, combine sugar, flour, and salt. Using
electric mixer on low speed, add sugar mixture to egg yolk mixture
alternately with skim milk , beating just till combined after each
addition. Fold about one-third of the flour mixture into the egg whites.
Then fold egg white mixture into the remaining flour mixture. Pour into
a
2-quart square baking dish. Place baking dish in a large baking pan;
pour
hot water into baking pan around baking dish to a depth of 1 inch.
Bake in a 350* oven about 40 minutes or till top is golden brown.
Remove large pan from oven. Carefully lift the baking dish from the
water; transfer to a wire rack. Serve warm. Top with frozen yogurt or
ice
milk, if desired.

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NOTES : Look for a creamy pudding layer topped with a light lemon sponge
in this easy baked dessert.