Dessert

Lemon Pudding Cakes is for Dessert.

Lemon Pudding Cakes takes several minutes to prepare.

Lemon Pudding Cakes takes several minutes to cook.

Lemon Pudding Cakes makes 8 servings.

The ingredients for Lemon Pudding Cakes are:

1/2 cup pastry flour
1/2 tsp baking powder
1 cup sugar
1 1/2 cups buttermilk or soy milk + 1 tsp cider vinegar
1/2 cup fresh lemon juice (3 lemons' worth)
2 egg yolks
2 tsp (or more) grated lemon peel
4 egg whites
pinch of salt

Here is how you make Lemon Pudding Cakes:

Oven = 350FPut a kettle of water on to boil.In a really big bowl, whisk together the flour, baking powder and 1/2 cup of the sugar. Stir in the buttermilk, egg yolks, and lemon peel. Set aside.In a medium bowl, whisk the egg whites with the salt till soft peaks form, then beat in the remaining 1/2 cup sugar till dissolved and meringue-y. Add a big spoonful of the first liquid to the egg whites and fold to combine, then add the egg whites to the first liquid and fold GENTLY till combined. Spray the ramekins (8 x 6oz or 6 x 8oz) with cooking spray and arrange in a large pan. Place the pan on the oven rack then fill with the kettle till water is halfway up the sides of the ramekins. Bake 40 minutes or till puffy and lightly browned. Number of Servings: 8Recipe submitted by SparkPeople user STEPHISVENUS.

The nutritional information for Lemon Pudding Cakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 165.2

• Total Fat: 1.6 g
• Cholesterol: 53.0 mg
• Sodium: 80.9 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 0.3 g
• Protein: 5.0 g

The dietary needs meet for Lemon Pudding Cakes is Low Fat