Creamy Baked Lemon Pudding Cake

Creamy Baked Lemon Pudding Cake

niedziela, 9 lutego 2014

Creamy Baked Lemon Pudding Cake

Time: 50 mins

Ingredients

• 2 tablespoons flour
• 1 cup sugar
• 3 tablespoons butter, room temperature
• 2 egg yolks
• 2 egg whites
• 1 cup half-and-half cream (or use full-fat milk)
• 1 tablespoon lemon lemon zest
• 1 lemon, juice of
• whipped cream

Directions

• 1 Set oven to 350 degrees.
• 2 Butter a small casserole dish.
• 3 In a large bowl combine flour and sugar, add in the softened butter; mix to completely combine.
• 4 In a medium bowl beat the egg yolks and half and half milk until smooth.
• 5 Stir in lemon zest and juice.
• 6 Beat the egg whites until stiff, then fold into the batter.
• 7 Pour into baking dish and set the dish in a pan of hot water.
• 8 Bake for about 35-40 minutes, or until the top is golden brown.
• 9 Serve topped with whipped cream.