Lemon Pudding Cake From Moosewood
1/2 c all-purpose flour -- unbleached -prefer pastry flour 1/2 ts Baking powder 1 1/4 c Sugar -- or more to taste 1 1/2 c Buttermilk 1/2 c Fresh lemon juice -- about 4 lemons 2 Egg...
Ingredients
- 1/2cup all-purpose flour -- unbleached
- 11/4 c sugar -- or more to taste
- 11/2 c buttermilk
- 1/2cup fresh lemon juice -- about 4 lemons
- 2egg yolks -- lightly beaten
- 2tsp lemon zest -- optional
- 4egg whites
Directions
- 1
1/2 c all-purpose flour -- unbleached -prefer pastry flour 1/2 ts Baking powder 1 1/4 c Sugar -- or more to taste 1 1/2 c Buttermilk 1/2 c F
- 2
Prepare six 8-ounce ramekins or ovenproof dessert cups with a very light coating of cooking spray or oil
- 3
Place the cups in a 2-inch-deep baking pan
- 4
Begin to heat a kettle of water to a boil
- 5
In a large bowl, combine the flour, baking powder, and 3/4 cup of the sugar
- 6
If you want a very sweet confection, use a whole cup of sugar.) Stir in the buttermilk, lemon juice, beaten egg yolks, and the grated lemon
- 7
With an electric mixer, beat the egg whites and salt until the whites are stiff
- 8
Beat in the remaining 1/2 cup of sugar