Lemon Pudding Cake with Raspberries
This is one of those kitchen magic recipes: A lemony batter separates into a cake layer and a pudding layer as it bakes.
  • 1/3 cup granulated sugar
  • 1 tablespoon extra-light olive oil
  • 1 1/2 teaspoons unsalted butter, at room temperature
  • 2 teaspoons grated lemon zest
  • 2 large eggs, separated
  • 3 tablespoons all-purpose flour
  • 1 cup low-fat (1%) milk
  • 1/4 cup fresh lemon juice
  • 1/8 teaspoon salt
  • 2 teaspoons confectioners' sugar
  • 3/4 cup fresh raspberries

1. Preheat oven to 350°F. Lightly oil bottom and sides of six 6-ounce custard cups.

2. In large mixing bowl, combine granulated sugar, oil, butter, and lemon zest. Beat until well combined. Add egg yolks, 1 at a time, beating well after each addition. Beat in flour alternately with milk and lemon juice.

3. In medium mixing bowl, beat egg whites and salt until stiff peaks form. Gently fold egg whites into batter and spoon batter into prepared custard cups.

4. Set cups in 9- by 13-inch baking pan. Pour in hot water to come 1/2 inch up sides of cups. Bake 30 minutes or until puffed and a toothpick inserted in the center comes out slightly moist.

5. Remove cups from water bath. Cool to room temperature, then refrigerate until well chilled, about 1 hour. To serve, dust top with confectioners' sugar and sprinkle berries on top.

Nutritional Information
Per serving: 141 calories, 5.4g total fat, 1.7g saturated fat, 2.7g monounsaturated fat, 0.5g polyunsaturated fat, 1.3g dietary fiber, 4g protein, 20g carbohydrate, 75mg cholesterol, 91mg sodium.

Date Published: 09/19/2005 > Printer-friendly Version

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