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LEMON SPONGE PUDDING

LEMON SPONGE PUDDING
By Anne Landefeld on Sunday, August 18, 2013 at 12:59pm
Ingredients
? 1 cup granulated sugar
? 6 tablespoons all-purpose flour
? 4 medium lemons, juiced and rind grated
? 4 large egg yolks, room temperature, lightly beaten
? 2 tablespoons butter, preferably unsalted, melted
? 1/2 teaspoon salt
? 2 cups milk (can use reduced or nonfat)
? 4 large egg whites, room temperature
Directions:
1. Preheat oven to 350? F.
2. Butter or spray with cooking spray a 9x9x2-inch cake pan.
3. Mix together the sugar and flour.
4. Add the lemon juice, rind, egg yolks, butter and salt.
5. Mix well.
6. Mix in the milk.
7. Beat egg whites until firm; fold into batter.
8. Pour into prepared pan.
9. Set the pan inside a roasting pan large enough to hold it.
10. Bring several cups of water to a boil.
11. Add water to the roasting pan, enough to come halfway up the sides of the cake pan. Be careful not to allow water to get into the pudding.
12. Bake until the top springs back to a light touch, about 35 minutes.
13. Remove baking pan from the roasting pan and set on a cooling rack.
14. Serve warm, room temperature, or cold. If desired, top with a dollop of whipped cream.

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