Lemon Pudding Cake
If you make those lemon-creamcheese scones, this is a good place to use the lemons.
3 tablespoons butter, room temperature
1 cup sugar
4 eggs, room temperature
1/2 cup fresh lemon juice
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 cup 2% low-fat milk
Preheat oven to 325. Lightly grease a 9x5 inch loaf pan or a 6-cup
souffle dish. With an electric mixer, beat butter and sugar until
fluffy. Separate egg yolks and whites. Add yolks to butter mixture and
beat well. Add lemon juice, salt and flour; beat well. Add milk; stir
until well blended. Beat egg whites until stiff. Gently fold into lemon
mixture. Pour batter into the prepared pan. Bake for 50 minutes,
overing with foil for the last 10 minutes if the top gets too brown.
Serve warm or chilled with berries or a raspberry sauce.
Glenda Barber, St. James, MO.
Serves six: per serving: 220 calories, 10g fat, 6g prot., 31g carbs, 0g fiber, 160 mg sodium