LEMON SPONGE PUDDING CAKE

  • 1/2 Cup plus 1 Tbsp. Sugar, divided
  • 2 1.2 Tbsp. Flour, all purpose
  • 1/8 tsp Salt
  • 1 Cup Whole Milk
  • 1 1/2 tsp. Lemon Zest
  • 1/4 Cup Lemon Juice
  • 2 Tbsp. melted butter, slightly cooled
  • 2 Egg yolks
  • 2 Egg Whites, at room temperature
Preheat oven to 350 degrees.

In a 1 1/2 quart baking dish, combine 1/2 cup of sugar, flour and salt. Whisk in the milk, zest, lemon juice , melted butter and egg yolks.  

In a medium bowl, beat the egg whites at medium speed, until soft peaks form.  Slowly add the 1 Tbsp. sugar, again until peaks form. Fold in 1/4 of the egg whites with the yolk mixture, Gradually add the rest of the egg whites,

Place the baking dish in a large baking dish, and add about one inch of hot water.

Bake until slightly browned, about 20-25 minutes. Let cool about 5 minutes before serving with fresh berries and whip cream.


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