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Lemon Pudding Cake

desserts

1/4 cup unsalted butter
3/4 cup granulated sugar
1 tablespoon grated lemon rind
5 eggs; separated
1 1/3 cups light cream
1/3 cup lemon juice
1/3 cup all-purpose flour
1/4 teaspoon cream of tartar
1/4 cup granulated sugar

This has a sponge-like cake on top and a moist lemon pudding mixture on the bottom. In large bowl, cream butter with 3/4 cup sugar until well combined; stir in lemon rind. Add egg yolks, one at a time, beating thoroughly after each addition. In separate bowl, combine cream with lemon juice; blend into creamed mixture alternately with flour. In bowl, beat egg whites with cream of tartar until foamy. Gradually beat in 1/4 cup sugar and beat until stiff; fold into batter. Spoon batter gently into buttered 8-inch square baking dish. Place dish in larger pan and pour in enough boiling water to come halfway up sides of dish. Bake in 350°F oven for 45 to 50 minutes or until tester inserted in cake part comes out clean. If top browns too quickly, cover loosely with foil. Remove dish from water and let cool on wire rack for at least 15 minutes before serving.

Contributor: Canadian Living's Wintertime Cooking - March, 1986

Yield: 6 servings

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