Enjoy the pudding-like consistency of this ultra-easy, six-ingredient “cake.” It is equally good warm, at room temperature, or chilled. Try dusting with a little confectioners’ sugar before serving. Baking the cake in a water bath creates an even, gentle cooking environment, resulting in a moist, silky texture.
The Lemon Cake Pudding will be on January 6 in Hanover, on January 13 in White River Junction, and on January 20 in Lebanon.
Lemon Cake Pudding
Makes about 6 servings
2 eggs, separated
1 cup milk
1 tsp. grated lemon peel
1/4 cup lemon juice
1 cup sugar
1/4 cup all-purpose flour
1/4 tsp. salt
Whipped cream, if desired
Heat oven to 350ºF.
Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.
Beat egg yolks slightly in large bowl on medium speed; beat in milk, lemon peel and lemon juice until well blended. Beat in sugar, flour and salt until smooth. Fold into beaten egg whites.
Pour into ungreased 1-quart casserole. Place casserole in square pan, 9x9x2 inches, on oven rack; pour very hot water (1-inch-deep) into pan.
Bake 45 to 50 minutes or until golden brown. Serve warm or cool with or without whipped cream. Refrigerate any remaining pudding cake after serving.
Note: To make lime cake pudding, use lime juice and rind. For orange cake pudding, use orange juice and rind.
—Betty Crocker, courtesy of Toohey family friends
For more citrus recipes, go to http://coopnews.coop/seasonal-fare-with-flair-citrus/